Monday Night - Pink Shrimp with Bacon & Onions

As part of the Foodbuzz Tastemake Program, I received Bertolli's Four Cheese Rosa Sauce to sample.   And a recipe for Pink Shrimp with Bacon and Onions. 

Okay, again, I LOVED it.  Bertolli really rocks with their sauces (and recipes).  When I find this sauce on the grocery store shelf, I'm totally experimenting.  This week, I was going with what I had and required no real thought.  And I'm really glad I did.  This was easy, this was good, the kid approved, and it made great leftovers for the next day.  Winner!!!

Pink Shrimp with Bacon and Onions
Bertolli

4 slices bacon, chopped
1 large onion, sliced into thin wedges
1 lb. uncooked large shrimp, peeled and deveined
1 clove garlic, finely shopped
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 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 (**I garnished with parmesan cheese and parsley**).