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April 23, 2017
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April 27, 2017
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Bacon Alfredo Mostaccioli with Shrimp

I was craving something especially ooey and gooey (and not so healthy) for dinner. We’re talking serious comfort food. Comforts like carbs, cheese, and bacon. I delivered with Shrimp and Bacon Alfredo Mostaccioli. The alfredo sauce–made with milk, chicken broth, a ton of parmesan cheese, and my secret (i.e. cheat) ingredient–offered just the right amount of decadence.

It was also super easy to make, proving there’s no reason to be a slave to food you pour from a jar. Not that there’s anything wrong with that. (Please don’t judge me on my seasoning packet. I was hormonal and craving salt.)

Oven temperature of 500 degrees seems like overkill, but do not be intimidated. You want the sauce to bubble and the top to brown without over-cooking the shrimp. Over-cooked shrimp are like chew toys. No bueno. So a high heat is required to get the proper cook in a short amount of time.

Good luck!

Bacon Alfredo Mostaccioli with Shrimp

5 strips bacon

1 shallot, finely chopped

4 cloves garlic, minced

1/3 cup flour

3 c chicken broth

3 cups whole milk

1 package Knorr Alfredo sauce mix

One pinch nutmeg

3 tbsp Italian parsley, chopped

Salt to taste

One 6 oz package shredded parmesan cheese

1 lb peeled and deveined shrimp, raw

1 lb. mostaccioli, cooked al dente according to package instructions<br><br>

 

Preheat oven to 500. Crisp bacon in a large non-stick skillet. Remove bacon from fat and add shallots to skillet. Cook shallots in bacon fat for approximately 3 minutes or until translucent. Add garlic, cook until fragrant, about 30 seconds. Stir in flour till smooth. Add chicken broth and milk, whisking to remove any lumps. Add all but a quarter cup of the parmesan cheese. Add a pinch of nutmeg. Add 2.5 tbsp of parsley. Add salt to taste. Simmer sauce for 10 minutes or until slightly thickened.

 

Combine pasta and sauce. Add raw shrimp and stir till mixed well. Pour pasta mixture into 9 x 13 baking dish. Finely chop the cooked bacon and sprinkle on top of pasta along with remaining parmesan and parsley. Bake at 500 for 12-15 minutes, or until bubbly and top is browned slightly.

 

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