• 4servings
  • 25minutes
  • 505calories

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Nutrition Info . . .

NutrientsLipids, Cellulose

Ingredients Jump to Instructions ↓

  1. 12 ounce(s) rotini pasta

  2. Salt

  3. 4 slice(s) bacon , cut crosswise into 1/2-inch strips

  4. 1 to 2 lemons

  5. 1 pound(s) large shelled and deveined shrimp

  6. 1/2 cup(s) loosely packed fresh basil leaves , thinly sliced, plus additional leaves for garnish

Instructions Jump to Ingredients ↑

  1. Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs. Reserve 1/3 cup pasta cooking water; drain pasta and return to saucepot.

  2. Meanwhile, in 12-inch nonstick skillet, cook bacon on medium 9 to 10 minutes or until crisp and golden. With slotted spoon, transfer bacon to paper-towel-lined plate to drain. Remove all but 1 tablespoon bacon fat from skillet.

  3. While bacon cooks, from lemon(s), grate 1/2 teaspoon peel and squeeze 1/4 cup juice; set aside.

  4. To fat in skillet, add shrimp; cook on medium 4 minutes, stirring often. Stir in reserved pasta water and heat to boiling on medium. Cook 1 to 2 minutes or until shrimp are opaque throughout. Remove from heat; stir in basil, lemon peel and juice, and reserved bacon. Add shrimp mixture to pasta and toss to coat. Transfer to bowls and garnish with basil.


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