Boil a large, salted pot of water for the pasta. Cook until al dente.
Fry the bacon over medium-high heat in a skillet until crispy (7-10 mins.). Take the bacon out of the pan and set aside.
Drain most of the bacon fat from the pan, but keep a little bit in for flavor. Add the tomato, garlic and vegetable broth to the pan. Give it a good stir and let it simmer for about 1-2 minutes.
Add the cream to the pan. Let it cook for 5 minutes.
Add the shrimp and bacon to the pan. Let it cook for another 4-5 minutes or until the shrimp have cooked through.
Drain the pasta and add it to the pan, tossing until it's nicely coated in the sauce.
Stir in the Boursin cheese and season with salt & pepper as needed.
Comments are closed.