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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I created this dish after trying a similar dish (made with crab) at a restaurant. It's wonderful! If you like, you can garnish with additional chopped tomato and chopped green onion. If you have the time, toasting the pine nuts will enhance the flavor. Ingredients:
1 (12 ounce) package linguine pasta |
1/4 pound bacon |
2 tablespoons olive oil |
3 cloves garlic, minced |
2 tablespoons chopped fresh oregano |
2 tablespoons chopped fresh basil |
3 roma (plum) tomatoes, seeded and chopped |
1/2 cup chopped green onions |
1 cup half-and-half cream |
1/4 cup freshly grated parmesan cheese |
1/4 cup shredded monterey jack cheese |
1 pound cooked shrimp |
1/4 cup toasted pine nuts (optional) |
Directions:
1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
3. Heat olive oil in a large skillet over medium heat. Saute garlic, basil, and oregano in oil for 1 minute. Stir in tomatoes and green onions, and saute for 3 minutes. Add bacon, half and half, Parmesan cheese, and Monterey Jack cheese. Cook until cheese is just melted. Stir in shrimp, and cook until heated through, about 2 minutes.
4. Serve sauce over pasta, and sprinkle with pine nuts.
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