Ingredients

• 6 slice of bacon
• 455 g of shrimp1 lb of shrimp
• 1 teaspoon of salt
• ½ teaspoon of black pepper
• ½ of medium yellow onion
• 1 of medium tomato
• 3 clove of garlic
• 480 mL of heavy cream2 cup of heavy cream
• 455 g of fettuccine1 lb of fettuccine
• 1 cup of grated parmesan cheese110 g of grated parmesan cheese
• ½ cup of fresh parlsey20 g of fresh parlsey

Instructions

1. In a large pot, cook the bacon over medium heat until crispy.
2. Add the shrimp, salt, and pepper and cook until the shrimp is pink and opaque. Remove the shrimp and bacon from the pot, leaving any fat from cooking the bacon behind.
3. Add the onions, tomatoes, and garlic to the pot and cook until the garlic is starting to brown.
4. Add the cream and bring to a boil.
5. Once the cream is boiling, add the fettuccine. Return the shrimp and bacon to the pan, along with the Parmesan cheese and parsley. Stir until the cheese melts and the sauce coats the shrimp and pasta nicely.
6. Nutrition Calories: 2185 Fat: 125 grams Carbs: 192 grams Fiber: 9 grams Sugars: 20 grams Protein: 103 grams
7. Enjoy!