（改编自Allrecipes「Bacon Shrimp Scampi」）千金策略
操作流程（分步详解）
预处理五花肉 五花肉冷冻1小时后切片（约0.3cm厚），冷锅加少许油煸炒至金黄出油，盛出备用。 关键点：煸出的猪油留用，比直接用植物油更香浓。 调制蒜香酱汁 热锅倒入猪油+植物油混合液，下蒜末小火煸至微黄（约1分钟），加黄芥末酱炒出颗粒感。 倒入黄酒+料酒，大火煮沸后转小火收汁至浓稠（约3分钟）。 快炒虾仁 基围虾开背去虾线，用厨房纸吸干水分，入锅大火翻炒至卷曲（约90秒）。 防腥技巧：起锅前淋1茶匙白醋，焦化后酸味消失，只留回甘。展开剩余67% 组合焗烤 阳春面煮至八成熟（6分钟），捞出入锅与虾肉、酱汁翻匀，撒五花肉片增香。 烤箱平替：加盖耐高温玻璃碗，微波炉高火3分钟（无需预热）。以下是英文原文如有侵权请联系千金策略
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Directions
Preheat the oven to 425 degrees F (220 degrees C).千金策略
Cook and stir bacon in a 12-inch oven-safe skillet over medium heat until browned and crispy, 7 to 8 minutes. Transfer bacon to a paper-towel-lined plate; leave drippings in skillet.
Melt butter in same skillet. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Add white wine; cook about 2 minutes. Stir in mustard until well combined.
Remove from heat. Add shrimp in a single layer. Bake in the preheated oven until shrimp are curled, pink, and no longer translucent, 10 to 12 minutes.
Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.
Serve shrimp over fettuccine. Sprinkle with bacon; garnish with parsley.千金策略
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