Shrimp Linguine with Tomatoes Popular Recipes

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Shrimp Linguine with Tomatoes

"I created this dish after attempting a comparable dish (made with crab) at a restaurant. It's tremendous! If you want, you could garnish with extra chopped tomato and chopped green onion. If you have the time, toasting the pine nuts will decorate the flavor."

Ingredients :

  • 1 (12 ounce) bundle linguine pasta
  • 1/4 pound bacon
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons chopped sparkling basil
  • three roma (plum) tomatoes, seeded and chopped
  • half cup chopped inexperienced onions
  • 1 cup half-and-1/2 cream
  • 1/four cup freshly grated Parmesan cheese
  • 1/4 cup shredded Monterey Jack cheese
  • 1 pound cooked shrimp
  • 1/4 cup toasted pine nuts (elective)

Instructions :

Prep : 20M Cook : 6M Ready in : 40M
  • Bring a huge pot of gently salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or till al dente; drain.
  • Place bacon in a huge, deep skillet. Cook over medium-excessive warmness till calmly brown. Drain, fall apart, and set apart.
  • Heat olive oil in a massive skillet over medium warmth. Saute garlic, basil, and oregano in oil for 1 minute. Stir in tomatoes and inexperienced onions, and saute for 3 minutes. Add bacon, half of and 1/2, Parmesan cheese, and Monterey Jack cheese. Cook till cheese is simply melted. Stir in shrimp, and cook dinner until heated through, approximately 2 minutes.
  • Serve sauce over pasta, and sprinkle with pine nuts.

Notes :

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