|
|
|
|
6 servings
Ingredients:
1 (12 ounce) package linguine pasta1/4 pound bacon2 tablespoons olive oil3 cloves garlic, minced2 tablespoons chopped fresh oregano2 tablespoons chopped fresh basil3 roma (plum) tomatoes, seeded and chopped1/2 cup chopped green onions1 cup half-and-half cream1/4 cup freshly grated Parmesan cheese1/4 cup shredded Monterey Jack cheese1 pound cooked shrimp 1/4 cup toasted pine nuts (optional)
Instructions:
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.Place bacon in a large, deep skillet.Cook over medium-high heat until evenly brown.Drain, crumble, and set aside.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.Serve sauce over pasta, and sprinkle with pine nuts.
|
|
|
