I absolutely love seafood. Pretty much every kind, but shrimp is such an accessible, easy seafood and is good on its own, but also pairs with just about anything to add a delicious lean protein to your meal!♡

Bon Appétit!




6 slices bacon, finely chopped

red onion, finely chopped

garlic cloves, finely chopped

green bell pepper, deseeded and thinly sliced

1 cup white mushrooms, thinly sliced

1 tablespoon smoked paprika

1 tablespoon tomato paste

1 15 ounce can tomatoes, diced

1 cup vegetable broth

3 tablespoons Italian parsley

¼ cup sour cream

1 pound shrimp, cleaned and deveined

1 pound pasta of your choice

(this time I used orecchiette)


1. In a pot over medium heat, add the bacon and sauté for 8-10 minutes until crispy and the fat has rendered out.

2. Add the onion and cook for 5 minutes until softened. Next add the and mushrooms and cook for another 8 minutes. Then green pepper add the garlic until fragrant.

3. Add the paprika and tomato paste and cook for 2 minutes before adding thediced tomatoes; add the broth and bring the mixture to a boil, then turn it down to low, cover with a lid and simmer for 20-25 minutes. If the liquid has evaporated too much, add a few extra tablespoons of water.

4. Add the shrimp and cook for 5-7 minutes. Remove from the heat, stir in the sour cream, chopped parsley, and adjust the seasoning.

5. When serving, divide your shrimp stroganoff between serving bowls along with your pasta of choice.

You can find this recipe and so many more in my second cookbook: FIND IT HERE.

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