Bacon Shrimp Linguine

 

In the past months, I finished illustrating two books, some magazine pieces, a promo piece, and some pieces for two gallery shows.  Oh, and I took two online courses.  Now that I finally have a moment to breathe, I have enjoyed cooking and experimenting again!  It’s so nice to spend time in the kitchen and try different things outside of our usual rotation of dinners of late…

I made this delicious shrimp and bacon dish last night and wanted to share it.  Also, I want to remember how I made it as I will definitely have to make it again!  My inspiration came from part of a package of bacon and frozen shrimp in our freezer that I had to use up.  The base of the recipe is similar to a All’Amatriciana dish I used to make often.  I omitted the red pepper flakes because my son and husband don’t like them, but it would be a great addition to my version.  I used smoked bacon instead of pancetta and added shrimp.  It is easy to make and perfect for a week night dinner.

Prep involves deveining and cleaning shrimp, so make sure you’ve done this beforehand:

After sauteing bacon pieces until crunchy, drain and set aside for a nice garnish!

 

When it all comes together, the smokiness of the bacon, the acidity of the tomatoes, and the creaminess of the cheese goes so well with the shrimp!

Shrimp Bacon Pasta

4 slices of bacon

1 tablespoon olive oil

1 medium onion, diced finely

3 gloves of garlic, crushed and minced

1 28-oz. can crushed tomatoes

kosher salt to taste

2 teaspoons sugar

2 teaspoons dried oregano

2 teaspoons dried basil

About 1 pound of shrimp, cleaned and deveined, chopped

1/2 pound of linguine

1/2 cup grated parmesan cheese

1.  Boil 4 quarts of water in a large pot.

2.  Meanwhile, heat oil in a skillet over medium heat.  Add oil and fry bacon until crispy.  Remove bacon to drain on paper toweled lined plates.  When it is cooled and crispy, break into little bits.

3.  Saute onion and garlic in remaining oil and bacon fat until soft.  Add crushed tomatoes, salt, sugar, oregano, and basil.  Let simmer, stirring occasionally for about 20 minutes.

4.  Add salt to boiling water in large pot and cook linguine according to package instructions after sauce has been simmering for about 10 minutes.

5.  Drain pasta and return to large pot.  Add shrimp to tomato sauce.  Cook another minute or so until it becomes opaque.  Be careful not to overcook the shrimp.

6.  Pour shrimp sauce on top of pasta in pot, add cheese and stir.

7.  Serve pasta with crispy bacon and more grated cheese on top.

Makes about 4 servings

Enjoy!