Description
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
- 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 (Optional)
Instructions
- 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.
- Place bacon in a large
- deep skillet. Cook over medium-high heat until evenly brown. Drain
- crumble
- and set aside.
- 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.
- Serve sauce over pasta
- and sprinkle with pine nuts.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 6