Rachel loves simple recipes, especially when the results are delicious and loved by the whole family. This recipe fits the bill.
A Quick Dish for the Fall Season
This is the season where you want to spend time outdoors as much as you can before it gets too cold (lots of leaves to clean up, dead flowers to pull, and bushes to insulate with a layer of leaves around them).
So, you don't want to spend a lot of time with dinner, especially since all of the cooking holidays are coming up; you will be doing plenty of cooking.
I found this recipe in one of my cook books, but I had to change it a little because there were ingredients in it that my husband would not like. This recipe is for four people, but I made it for two, my husband and me. My husband doesn't always love every recipe I try, but he did like this one, a lot.
- You see in one of the pictures I used quick cooking pasta. It cooks in three minutes. A real time saver in any meal. It's really good too. I have used it in several dishes.
- Don't throw out the grease from the bacon, it adds a lot to the taste of the dish.
- You don't have to defrost the peas. I just chipped away at the frozen peas in a box and put it back in the freezer for another time. If you defrost the whole package, it will go to waste because you don't need a lot of it.
Photos of Pasta With Shrimp, Bacon, and Peas
|Prep time||Cook time||Ready in||Yields|
Yields 4 servings
- Cook pasta in boiling salted water. Unless you are using the quick cook pasta then cook it after step two.
- In a large frying pan, sauté bacon until the fat melts and the bacon is crispy. Add the peas and sauté' for 1 to 2 minutes before stirring in the shrimp. Cook, stirring until just done. Add butter and lower the heat so that the butter melts slowly.
- Add the cooked pasta to the pan, and then grate the cheese, salt, and freshly ground black pepper. If it looks a little dry, add about 1/2 cup of the pasta water. Toss and serve.
- 1 lb. Penne pasta
- 1/2 cup frozen peas
- 1 lb shrimp, raw and peeled
- 1 1/2 tablespoon butter
- 1/4 lb. bacon, cut into pieces
- To taste salt and freshly ground pepper
- 3 Tablespoons grated Parmesan cheese
My Favorite Time of the Year
I'm showing these photos because I just love this season. I love the colors and I even love to see the colored leaves all over the ground. They are gone now because right after I took these pictures my husband went out with the leaf blower. But the colorful trees and bushes are still there.
Fall in My Back Yard
Rachel Alba on April 04, 2020:
Thanks Thelma. I just got your post. I appreciate your comments and visits.
Stay safe and at home.
Thelma Alberts from Germany on September 02, 2019:
Yummy! I love pasta with shrimps and bacon. Thanks for sharing this recipe.
Rachel Alba on November 19, 2017:
You're so sweet, Jackie. Thanks again for another great comment and visit.
Blessings to you.
Jackie Lynnley from the beautiful south on November 19, 2017:
How did I miss this! My mouth started watering at the title. I can just imagine all those flavors together have to be fantastic! Guess it will have to wait til after Thanksgiving but I will be trying this as soon as I can. I buy my shrimp in big packs out of town where I don't travel to real often and I am completely out or I would be fixing it tomorrow! Thank you for another yummy recipe.
Rachel Alba on April 10, 2017:
Hi Audrey, Sure, you can skip the bacon. I do that with a lot of recipes; skip the ingredients I don't like or want and add others that I like better. Thanks for the comment, I always enjoy them.
Blessings to you.
Audrey Howitt from California on April 10, 2017:
Wonderful and looks so easy--I might make it minus the bacon though--I have tried bacon substitutes, but they aren't the same--and I don't eat meat anymore
oliversmum from australia on November 21, 2016:
Rachel Alba. Hi. It is sad that your Father never got the chance to visit our wonderful country. Yes we do have Autumn colors, they are just beautiful. Autumn is from March 1st to May 31st in Australia. :) :)
Rachel Alba on November 18, 2016:
Hi Oliversmum, So nice of your to visit. Do you have the fall colors in Australia? My father always wanted to visit Australia, but he passed away before he had a chance to. Thank you for the great comments. I appreciate it.
Blessings to you.
oliversmum from australia on November 18, 2016:
Hi. Your recipe looks wonderful. easy to make and very tasty. Thanks for sharing it with us. Love your garden, it looks so peaceful. :) :)
Rachel Alba on November 13, 2016:
Hi Pat, Thanks for the visit. I hope and pray things turn for the better for your grandson. Still praying.
I wish you a lovely Thanksgiving as well.
Patricia Scott from North Central Florida on November 13, 2016:
This looks light and delicious just perfect for this somewhat extra busy time of the year. In case I do not get back to you closer to the day, Have a Lovely Thanksgiving, Rachel.
Angels are once again on the way ps pinned
Rachel Alba on November 12, 2016:
Thanks Alicia. I enjoy seeing your comments. I really appreciate it.
Blessings to you.
Linda Crampton from British Columbia, Canada on November 11, 2016:
This sounds like another very tasty dish, Rachel. Thanks for sharing the recipe and the tips. I loved seeing your yard. The plants are pretty.
Rachel L Alba (author) from Every Day Cooking and Baking on November 08, 2016:
Thanks. I should have saved you some.
Marinda Seiwell from Pennsylvania on November 08, 2016:
Looks good. I wish I had it right now !
Rachel L Alba (author) from Every Day Cooking and Baking on November 07, 2016:
Thanks Lyric. I appreciate the visit.
Blessings to you
Lyric Blasingame on November 07, 2016:
This looks delicious!