Ingredients Jump to Instructions ↓

  1. 1/2 pound bacon strips, diced

  2. 1 medium onion, sliced

  3. 1/2 pound sliced fresh mushrooms

  4. 4 garlic cloves, minced

  5. 1 tablespoon butter

  6. 2 cans (one 28 ounces, one 15 ounces) crushed tomatoes

  7. 1/4 cup minced fresh basil

  8. 1 tablespoon sugar

  9. 1/4 teaspoon salt

  10. 1/4 teaspoon pepper

  11. 1 package (16 ounces) linguine

  12. 2 pounds uncooked large shrimp, peeled and deveined Grated Parmesan cheese, optional

Instructions Jump to Ingredients ↑

  1. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Saute the onion, mushrooms and garlic in drippings and butter until tender. Add the tomatoes, basil, sugar, salt and pepper. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes. Meanwhile, cook linguine according to package directions. Add shrimp and reserved bacon to the tomato mixture; cook, uncovered, for 5-6 minutes or until shrimp turn pink. Drain linguine; place in a large bowl. Top with shrimp mixture. Garnish with cheese if desired. Yield: 10 servings.


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