From the Kitchen of Janet Cuddigan

recipeAt its most basic, shrimp scampi is shrimp bathed in garlicky butter. So easy, so perfect. What could make it better?  What makes almost everything better?  Bacon!  I think your family will love this variation on an already delicious dish.

8 slices bacon, cut into 1/4-inch pieces

4 tablespoons unsalted butter

3 cloves garlic, chopped

¼ cup white wine

1 teaspoon Dijon mustard

1 ½ pounds uncooked medium shrimp, peeled and deveined

½ (16 ounce) package dry fettuccine pasta

1 tablespoon chopped parsley, or to taste

shrimp scampiDirections

Preheat the oven to 425 degrees F. Place bacon in a 12-inch oven-safe skillet over medium heat; cook and stir until browned and crispy, 7 to 8 minutes. Remove bacon, leaving the drippings in the skillet. Melt butter in the same skillet and add chopped garlic. Cook and stir until garlic is fragrant, 1 to 2 minutes. Pour in white wine and cook for about 2 minutes. Stir in mustard until well combined. Remove from heat, add shrimp in a single layer, and bake in the preheated oven until the shrimp are curled, pink, and no longer translucent, 10 to 12 minutes. Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain. Serve cooked shrimp over pasta, sprinkle with bacon pieces, and garnish with parsley.