Bacon Scampi with Penne and Mustard

Yield: 4 Servings


  • 1-1 pound bag of shrimp, thawed (21-25 count)
  • ½ pound of penne or your favourite pasta
  • 4 slices of bacon
  • 1 head of garlic cloves, chopped
  • ¼   teaspoon of chili flakes
  • ½ cup of your biggest red wine
  • 2 tablespoons of Dijon mustard
  • a handful of finely chopped fresh parsley
  • a pinch of salt
  • freshly ground pepper



  1. Peel the shrimp and set aside. Add the shells to a medium saucepan full of water. Simmer over medium heat for 10 minutes to flavour the water. Strain out the shells, add the pasta and cook until al dente, 8 to 10 minutes.
  2. Drain. This step is purely optional but it will add a touch of shrimp flavour to the pasta.
  3. In a separate saucepan cook, render and crisp the bacon. Remove the bacon and set aside leaving the rendered bacon fat.
  4. Add the garlic and chili flakes to the pan and cook just long enough to release a heady garlic aroma minute or so. Toss in the shrimp, stirring and heating until they turn a bright orange color. Add the wine and reduce for a minute to concentrate the flavours.
  5. Complete the sauce by stirring in the mustard.
  6. Drain the pasta then toss in the parsley, bacon and shrimp mixture, season with salt and pepper and serve.