Whole-Wheat Spaghetti with Bacon, Shrimp, and Watercress

Photo: Levi Brown
Watercress adds a peppery bite to this shrimp-bacon combo of Whole-Wheat Spaghetti with Bacon, Shrimp, and Watercress.
Makes: 4 servings (serving size: 1 3/4 cups)


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8 ounces whole-wheat spaghetti
1 slice thick-cut bacon
1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
1 pound large shrimp
1 bunch watercress, chopped
3/4 teaspoon black pepper
Crushed red pepper (optional)


Prep: 5 Minutes
Cook: 15 Minutes

1. Cook the pasta according to the label until al dente. Reserve 3 TBSP cooking liquid; drain.

2. Cook bacon in a large skillet over medium heat until crisp. Cool on paper towels, crumble, and reserve. Add oil and onion to skillet. Cook until soft (5-7 minutes).

3. Add shrimp. Raise heat to medium-high; cook until opaque (5-6 minutes). Toss in watercress, pasta with water, bacon, pepper, and red pepper.

Created date

December 2012

Nutritional Information

Calories 330
Fat 6.7 g
Satfat 1.2 g
Monofat 2.7 g
Polyfat 0.9 g
Protein 26 g
Carbohydrate 45 g
Fiber 8 g
Cholesterol 145 mg
Iron 2 mg
Sodium 726 mg
Calcium 137 mg