Bacon and Shrimp Creamy Low Carb Pasta

I did this one back a few weeks before the wedding, turned out wonderful!! Going to  try this again soon and try chicken instead of shrimp.

 

Bacon and Shrimp Creamy Low Carb Pasta

1 box Dreamfield’s spaghetti or angel hair pasta, cooked al dente (I prefer the angel hair)
1 lb. bacon, diced
1 1/2 cups heavy cream
3/4 cup  parmesan cheese, grated
1/4 cup basil or Italian seasoning
1-1 1/2 lb. shrimp (I buy the frozen bags that the shrimp are already pealed and deveined and just defrost before using)
Sea salt and pepper to taste

 

Directions

1.  Using a large pan, cook bacon until crisp. Remove bacon to paper towels to drain and remove all but 1/4 or so cups of fat from pan. When bacon grease is hot again, add shrimp and cook until just opaque. Remove from pan. Wipe any remaining grease from pan.            

2.  Pour cream into pan and heat to just below a simmer. Stir in salt and pepper and grated cheese. Place cooked pasta in cream sauce and toss to coat. Toss in bacon, shrimp, and sprinkle basil or Italian seasoning.

 

 

Enjoy and God bless!

 

Low Carb Pasta Salad

Ok, so it's been a while since my last post....

A lot has happened in the last couple years... I lost a little over 100 lbs, gained about 25 of it back after getting sick, got married!!!! Now that everything's calming down from the wedding I'm getting back to cooking and trying out new low carb recipes.  Here's one I did last night that turned out AWESOME!

Low Carb Pasta Salad

1 box Dreamfield's Low Carb rotini pasta, cooked, cooled

1 - 1 1/2 cup Traditional Crumbled Feta Cheese

1/2 - 1 cup halved cherry tomatoes or grape tomatoes                                                                    

1/2 med-large cucumber, either finely chopped or thinly sliced and quartered

1 small can sliced black olives, drained                                                                     

1/2 cup or so Italian dressing (I used the Olive Garden Italian, it's the lowest carb/sugar that I've seen in an Italian dressing, 2 per 2 tbsp.)

1/4 to 1/2 medium red onion, finely chopped  

1 roasted red pepper, finely chopped

lemon juice, to taste

couple dashes of Italian spices

couple dashes of black pepper

Dash of Sea Salt

 

Combine all ingredients and refrigerate for at least an hour before serving.

 

 

Pictured here with some roasted veggies and grilled meat.

Enjoy and God bless!!!