Shrimp Filetto di Pomodoro |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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This sensational seafood and pasta dinner is great for special occasions. Scallops can be used in place of the shrimp if desired.Cherie Chism, Hollidaysburg, Pennsylvania Ingredients:
1/2 pound bacon strips, diced |
1 medium onion, sliced |
1/2 pound sliced fresh mushrooms |
1 tablespoon butter |
4 garlic cloves, minced |
2 cans (one 28 ounces, one 15 ounces) crushed tomatoes |
1/4 cup minced fresh basil |
1 tablespoon sugar |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 package (16 ounces) linguine |
2 pounds uncooked large shrimp, peeled and deveined |
grated parmesan cheese, optional |
Directions:
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 onion and mushrooms in drippings and butter until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, basil, sugar, salt and pepper. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes.
2. Meanwhile, cook linguine according to package directions. Add shrimp and reserved bacon to 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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