Pink Shrimp with Bacon and Onions

As part of the Foodbuzz Tastemaker Program, I received two new Bertolli® sauces to try: the Four Cheese Rosa and Arrabiata.  The sauces came in an attractive package, complete with several recipes to try with each sauce. 

My my fiance/photographer/taste-tester Ryan and I were blown away by the complexity of the Four Cheese Rosa sauce.  To quote Ryan, "Why go to a restaurant when this is better than most things you would order anyway?"  To my chagrin, I realized that cooking this meal hurt my chances for being taken out to dinner.  *Sigh* Thank you, Bertolli.  Date nights at a fancy restaurant seem only like a dream now.

Pink Shrimp with Bacon & Onions

• 4 slices of bacon, chopped (it is easier to chop if the bacon is slightly frozen)
• 1 larg onion, sliced into thin wedges
• 1 lb. uncooked large shrimp, peeled and deveined
• 1 clove garlic, finely chopped
• 1 jar Bertolli® Four Cheese Rosa Sauce
• 8 oz fettuccini, cooked and drained (reserve 1/2 cup pasta water)
• 1 T chopped fresh parsley

Cook bacon in a nonstick skillet over medium heat until crisp.  Remove and set aside, reserving bacon drippings in pan. 

Cook onion in drippings over medium heat, stirring occasionally, for 10 minutes or until golden.  Add shrimp and garlic and cook, stirring occasionally, for 4 minutes or until shrimp turn pink. 

Stir in sauce and reserved pasta water; heat through. 

Toss with hot fettuccine and garnish with parsley.

Enjoy this delicious and easy dinner, definitely good enough for company!!