Ingredients
-
8 strips bacon, cut into ¼-inch pieces
-
½ (16 ounce) package dry fettuccine pasta
-
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
-
1 tablespoon chopped parsley, or to taste
Directions
-
Preheat the oven to 425 degrees F (220 degrees C).
-
Cook and stir bacon in a 12-inch oven-safe skillet over medium heat until browned and crispy, 7 to 8 minutes. Transfer bacon to a paper-towel-lined plate; leave drippings in the skillet.
-
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.
-
Meanwhile, melt butter in the same skillet. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Add white wine; cook about 2 minutes. Stir in mustard until well combined. Off heat, add shrimp in a single layer.
-
Bake in the preheated oven until shrimp are curled, pink, and no longer translucent, 10 to 12 minutes.
-
Serve shrimp over fettuccine. Sprinkle with bacon; garnish with parsley.
