Creamy Fettuccine with Garlic Shrimp, Bacon, & Kale

Creamy Fettuccine with Garlic Shrimp, Bacon, & Kale

Just in time for Father’s Day, a recipe Dad is sure to love (without packing on the pounds!). Reduced fat sour cream and a light touch of Parmigiano cheese make this dish deliciously creamy, while garlic shrimp and bacon give it a punch of flavor. It takes just 30 minutes to make the perfect Father’s Day meal!

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Creamy Fettuccine with Garlic Shrimp, Bacon, & Kale

Prep Time 30 minutes

Servings 4 Servings

Ingredients

• 4 cups/4 oz. kale tough stems removed, roughly chopped
• 4 oz. fettuccine
• 3 oz./4 pieces bacon
• 4 oz./12 each medium shrimp
• ¼ cup/1 ½ oz. finely chopped garlic
• ¼ cup/2 oz. white wine
• ½ cup/4 oz. low-sodium beef or chicken stock
• ¼ cup/2 oz. reduced fat sour cream
• 2 oz. finely grated Parmigiano plus additional for serving

Instructions

1. Bring a large pot of salted water to a boil. Cook the kale until the leaves are softened (about 5 minutes). Remove the kale and reserve, keeping the water going for the pasta.
2. Cook the fettuccine according to package directions. Drain and reserve.
3. While the pasta is cooking, heat a large saucepan over medium-low heat. Add the bacon and cook until golden and crisp (about 5 minutes). Remove to a paper towel-lined plate and, when cool, crumble the bacon.
4. Pour most of the bacon fat out of the pan (leave enough to coat the bottom of the pan). Heat pan to medium. Add the shrimp and cook on one side until pink (about 30 seconds) then turn the shrimp. Add the garlic and cook until aromatic (another 30 seconds).
5. Add the wine and cook until most of it has cooked away (about 1 minute). Add the kale, pasta, stock and sour cream. Toss everything together, then stir in the cheese and bacon.
6. Divide between 4 bowls and serve with additional Parmigiano if desired.

Recipe Notes

An exclusive SharethePasta.org recipe.