Greg's Fettuccine Shrimp Delight...

Source: Greg Mixson(Modified from a couple of Better Homes & Gardens recipes.)



6 slices bacon 

6 ounces dried fettuccine or linguine 

1 beaten egg

1 cup half-and-half, light cream, or milk

2 T margarine or butter

1/2 cup grated Parmesan or Romano cheese 

1/4 cup snipped fresh parsley 

cooked shrimp for 6 (about 2 pounds) (prepared as you desire)

coarsely ground pepper 



1. Cook bacon till crisp.  Drain on paper towels. Crumble or finely chop.

2. Cook fettuccine for 8 to 10 minutes or till tender but still firm. Drain well.

3. Meanwhile, for sauce, in a small saucepan combine egg, half-and-half, and 

margarine/butter.  Cook and stir over medium heat until sauce just coats a metal 

spoon (about 6 minutes). Add the bacon.

Immediately pour sauce over fettuccine; toss gently to coat.

This is where Greg adds the pre-cooked shrimp to the recipe.

4. Add Parmesan cheese and parsley; toss gently to mix.  Season with pepper to taste.

Serve immediately.

Makes 6 servings.   (A good side dish if you do not include the shrimp.)