Pink Shrimp with Bacons & Onions

Being a member of Foodbuzz means that I occasionally get sent goodies to test out. This time I got a jar of Four Cheese Rosa Sauce from Bertolli along with a few recipes on how to use it. I decided to go with Pink Shrimp with Bacons & Onions. All the ingredients sound fabulous, don't they?

It was a tasty dish overall, however I was a surprised to find that it could have used a bit of salt. Usually jarred sauces are way too salty. Otherwise, I definitely recommend this recipe.

I'm also submitting this to Presto Pasta Nights, a fun event created by Ruth at Once Upon a Feast. Check out her blog on Friday to see the other submissions.

Recipe:
4 servings
Prep Time: 20 minutes
Cook Time: 20 minutes

4 slices of bacon, chopped
1 large 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 ounces fettuccine, cooked and drained (reserve 1/2 cup pasta water)

Cook bacon in 12-inch nonstick skillet over medium heat until crisp. Remove bacon; reserve drippings. 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 of 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.