Shrimp Rosa with Bacon

Ingredients

  • 4 slices bacon, chopped
  • 1 large onion, sliced into thin wedges
  • 1 lb. uncooked large shrimp, peeled and deveined
  • 1 clove garlic
  • 1 jar Bertolli® Four Cheese Rosa Sauce
  • 8 ounces fettuccine, cooked and drained (reserve 1/2 cup pasta water)

Directions

  1. Cook bacon in 12-inch nonstick skillet over medium heat until crisp. Remove bacon; reserve drippings.
  2. Cook onion in reserved drippings over medium heat, stirring occasionally, 10 minutes or until onion is golden. Add shrimp and garlic and cook, stirring occasionally, 4 minutes or until shrimp turn pink. Stir in Sauce and reserved pasta water; heat through. Toss with hot fettuccine and garnish, if desired, with shredded fontina cheese and parsley.