Creamy Angel Hair Pasta with Bacon and Shrimp is super creamy and rich with lots of salty bacon, garlic, and a little baby spinach. This easy meal can be made start to finish in about 20 minutes.
This dish is so versatile. Elegant enough to serve to guests, but easy enough to make for a weeknight meal. Creamy Angel Hair Pasta with Bacon and Shrimp is absolutely loaded with bacon flavor. Not only is there lots of crumbled bacon in it, the shrimp and garlic are cooked in bacon grease for maximum bacon flavor. Yum!
It’s primarily a cream-based sauce flavored with a little mozzarella cheese and a good bit of Parmesan, but there’s also a can of diced tomatoes for a little tomato flavor.
Some crushed red pepper flakes give the pasta a little heat.
CREAMY ANGEL HAIR PASTA WITH BACON AND SHRIMP RECIPE TIPS:
I love making this dish with angel hair pasta, mainly because it cooks so quickly. But the sauce also coats it really well and its tender, delicate texture is perfect with shrimp. If you prefer, you can use spaghetti, linguine, fettuccini, or even penne instead.
Instead of shrimp, scallops or chicken can be used.
I prefer to use petite-diced tomatoes. They are in small enough pieces that they blend in really well and people who aren’t crazy about tomatoes usually don’t object to them. You can use regular diced tomatoes if you prefer.
I like to serve this easy pasta dish with additional Parmesan cheese on top. You can never have too much Parmesan cheese with a creamy sauce!
Leftovers will keep for 3 days in an airtight container in the refrigerator.
Try These Other Amazing Seafood Pasta Recipes:
- 8 ounces Angel hair pasta
- 8 slices bacon, diced
- 1 pound medium shrimp, peeled and deveined
- 4 garlic cloves, minced
- salt and pepper
- 1 (14-ounce) can petite diced tomatoes, drained
- 1 cup heavy cream
- 1/2 teaspoon crushed red pepper flakes
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly shredded Parmesan cheese
- 2 cups baby spinach
- Bring a large pot of salted water to a boil. Cook angel hair according to package directions.Reserve 1/2 cup of the pasta water and then drain the pasta.
- Cook bacon in a large nonstick skillet until crispy. Remove with a slotted spoon and place on a paper towel-lined plate.Pour all but 1 tablespoon of grease out of skillet.
- Place skillet over medium-high heat and cook shrimp and garlic in the bacon grease until shrimp turn pink. Remove with a slotted spoon and place in a bowl. Set aside.
- To the skillet, add diced tomatoes, heavy cream, and red pepper flakes.Simmer for 3 to 5 minutes to thicken some.
- Turn heat to low and stir in mozzarella cheese and Parmesan cheese until melted.
- Add spinach, angel hair pasta, and shrimp/ garlic mixture. Stir to mix.Season to taste with salt and pepper. Stir in bacon.
- If sauce is too thick, add in some of the reserved pasta water.Serve with additional Parmesan cheese.
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