Shrimp Linguine with Tomatoes

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.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 459 Calories

Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 tablespoons chopped fresh basil
• ½ cup chopped green onions
• 1 cup half-and-half cream
• 1 (12 ounce) package linguine pasta
• 1 pound cooked shrimp
• ¼ pound bacon
• ¼ cup shredded Monterey Jack cheese
• 2 tablespoons chopped fresh oregano
• 3 roma (plum) tomatoes, seeded and chopped
• ¼ cup freshly grated Parmesan cheese
• ¼ cup toasted pine nuts (Optional)

Recipe Instructions

Step 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.

Step 2

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.

Step 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.

Step 4

Serve sauce over pasta, and sprinkle with pine nuts.