This Shrimp, Bacon and Burrata Pasta dish is packed with hearty flavor. There's several stars in this show but the burrata cheese topped at the end wins the award!
I've started a new series on Instagram. I was gifted a cookbook for my birthday this year filled with old family and friends recipes. My goal is to tackle at least two recipes each month. These classic meals are completely nostalgic and the fun part is being able to add a twist or new pairing!Jump to Recipe Jump to Recipe
We need classic pasta dishes in our repertoire and this dish should be added to your list! With just a handful of ingredients (I use this recipe when trying to rid of produce), you will think this dish was made at an Italian restaurant!
The original recipe calls for less ingredients but adding more veggies, assorted cheeses, white wine and burrata, takes this to the next level. This dish reminds me of the linguini weesie recipe, there's something about classic Italian style food that you can never deny!
Here's a few tips to maximize your time.
- Cook bacon ahead of time. Always prepare in the oven for best results.
- Refrigerated pasta works best if you're pressed for time.
- Roughly chop all ingredients, don't stress about precision. Toppings will cook down anyway.
- Save time and effort and use pot (besides boiling pasta).
Let's get started with the recipe!
Shrimp, Bacon and Buratta Pasta
- 16 oz Linguini Pasta
- 25-30 Medium Shrimp peeled and deveined
- 4 tablespoon Butter
- 1 tablespoon Garlic Paste
- ½ cup Asiago Cheese
- ½ cup Mozzarella Cheese
- 2 oz Burrata Cheese
- 2 cups Spinach
- 5 strips Bacon
- 1 cup Heavy Cream
- ½ cup White Wine Chicken Stock
- 1 cup Mushrooms optional
- 1 cup Tomato optional
- ¼ cup Fresh Italian Parsley
- 1 Lemon ½ for Shrimp Scampi, ½ for Cream Sauce
Perfectly Cooked Bacon
- Preheat oven to 425 degrees.
- Place bacon strips on lined baking sheet and bake for 12-15 until desired crispness.
- Set aside until later use, reserve bacon drippings.
- Prepare pasta according to package instructions. Set aside until later use.
- In pan, on medium/high heat add butter.
- When butter has fully melted, add shrimp and saute until almost cooked through being careful not to fully cook or overcook.
- Season with salt, pepper and half of lemon juice. Set aside until later use.
Sautéed Veggies and Cream Sauce
- In a large pan, place 1-2 tablespoon of reserved bacon fat and turn heat to medium/high.
- Add mushrooms and saute until soft and moisture begins to release.
- Add spinach and garlic and saute until spinach begins to wilt.
- Pour in white wine and let reduce. Add in lemon juice, cream, asiago and mozzarella chees and stir until smooth and combined.
- Add in cooked shrimp with butter sauce, linguini, tomato, parsley and toss until noodles are thoroughly coated.
- Top with cooked, crumble bacon and burrata pieces and enjoy!
Miriam Candelaria says
Great recipe!!! Made it as specified but substituted spinach (all out) with asparagus and broccoli. Delicious!!!
So happy to hear you enjoyed it Miriam! I'm always happy to hear you made your own adjustments to fit your needs. Amazing! 🙂