Creamy Bacon & Shrimp Pasta | Braum's

Creamy Bacon & Shrimp Pasta


  • 1 lb. fettuccine pasta
  • 1⁄2 lb. Braum’s bacon
  • 1 lb. medium pre-cooked shrimp, thawed Salt & pepper, to taste
  • Paprika, to taste
  • Red pepper flakes, to taste
  • 2 Tbsp. Braum’s unsalted butter
  • 1⁄2 yellow onion, (medium), finely chopped 3 cups baby spinach
  • 1 garlic clove, minced
  • 2 cups Braum’s heavy whipping cream
  • 2 Tbsp. lemon juice
  • 1⁄2 cup shredded Parmesan cheese


  1. Add pasta to a pot of boiling water with 1 Tbsp. salt and cook according to package instructions until al dente. When pasta is done, ladle out 1⁄2 cup of the pasta water to use later and drain the remaining water.
  2. Prepare the bacon, shrimp and sauce while the pasta is cooking. Place a large, non-stick pan over medium-high heat. Cook your bacon to desired crispness, remove from pan and let cool on a plate. Drain all but 2 Tbsp. of the grease.
  3. Season shrimp with salt, black pepper, paprika and red pepper flakes to taste.
  4. Add shrimp in a single layer just to lightly brown the outside (about 30 seconds to a minute). Set aside.
  5. In the same hot pan, add 2 Tbsp. butter with the finely chopped onion and sauté until soft and golden (3-5 minutes), stirring often. Add spinach and minced garlic, sauté for another minute until fragrant and spinach has wilted.
  6. Stir in 2 cups cream, bring to a light boil then simmer for 2 minutes.
  7. Add in the lemon juice and 1⁄2 cup parmesan cheese and stir just until creamy and smooth. Let it come just to a simmer without boiling, then turn off the heat and season the sauce with more salt, pepper, and paprika to taste.
  8. Stir in the drained pasta, the reserved 1⁄2 cup of pasta water, bacon, and cooked shrimp, tossing until noodles are well coated in sauce. Serve in warm pasta bowls with a generous sprinkle of parmesan cheese and some freshly cracked black pepper.