I’ve made this recipe for creamy garlic pasta three times — and it just keeps getting better

You know how you find a shirt or pair of pants that you love — fits great, looks fantastic — and you buy it in every color? That’s kind of how I feel about this creamy garlic pasta.

I came across this recipe by Rock Recipes while perusing dishes that feature scallops.

I generally take user ratings with a grain of salt, but man, did this live up to the reviews. I’ve made it three times in about a month and a half — first with the scallops, then with small pieces of chicken parm, and just yesterday with shrimp and crab.

Each worked really well, despite the protein changes and some minor swaps and adjustments based on the ingredients I had available. I loved it fresh out of the pan, when it’s super creamy, and even reheated, when the sauce thickens a bit and clings to every noodle.

And it doesn’t hurt that it has loads of garlic, bacon and tomatoes, too.

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