Shrimp Linguine with Tomatoes recipe

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Ingredients

1 (12 ounce) package linguine pasta
¼ 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
½ cup chopped green onions
1 cup half-and-half cream
¼ cup freshly grated Parmesan cheese
¼ cup shredded Monterey Jack cheese
1 pound cooked shrimp
¼ cup toasted pine nuts

Nutrition Info

458.6 calories
carbohydrate: 42 g
cholesterol: 176.4 mg
fat: 18.8 g
fiber: 5.5 g
protein: 30.1 g
saturatedFat: 6.6 g
servingSize: -
sodium: 427.9 mg
sugar: 1.3 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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.

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