The Briny Lemon: Shrimp and Bacon Pasta with Sherry-Cream Sauce

A bowl of rich, creamy pasta on a cool autumn evening makes a very inviting dinner table. It’s easy too—everything cooks in one pan (except the pasta) in less than 20 minutes.

I like using half-and-half instead of heavy cream simply because it’s a little lighter—and when you’re including butter and cheese, anything to lighten it up is good!

Serves 4

Ingredients

8 oz thin spaghetti
3 thin bacon slices
2 tbsp unsalted butter, divided
2 garlic cloves, finely chopped
1 lb large shrimp, peeled and deveined (26-30 count)
sea salt
freshly ground black pepper
1/4 cup dry sherry
1-1/2 cups half-and-half
1/2 cup sweet peas (thawed, if frozen)
1/2 cup finely grated Parmesan cheese
chopped flat-leaf parsley, for garnish

Preparation

Cook the pasta in a large pot of boiling, salted water until al dente, 6-7 minutes. Drain.
Heat a large, deep skillet over medium heat and cook the bacon until just cooked through but not crisp, 5-6 minutes, depending on thickness. Drain on paper towels and chop or tear into small pieces.
Remove all but 1 tablespoon of fat from the pan and add 1 tablespoon butter, swirling to melt. Add the garlic and cook, stirring frequently, 1 minute.
Add the shrimp and season with salt and pepper. Cook, stirring frequently, until beginning to turn pink, 1-2 minutes.
Increase the heat to medium-high and add the sherry. Cook until slightly reduced, 3-4 minutes. Add the half-and-half and bring to a simmer. Cook 5 minutes.
Reduce the heat to low and stir in the peas, cheese, remaining 1 tablespoon butter, and cooked bacon. Check for seasoning, adding salt and pepper as desired. Cook 2 minutes.
Add the drained pasta to the pan and stir well to combine with the sauce.