Shrimp Linguine with Tomatoes Best Dishes

Monday, June 22, 2015

Shrimp Linguine with Tomatoes

"I created this dish after trying a similar dish (made with crab) at a restaurant. It's superb! If you want, you may garnish with extra chopped tomato and chopped inexperienced onion. If you have the time, toasting the pine nuts will beautify the flavor."

Ingredients :

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

Instructions :

Prep : 20M	Cook : 6M	Ready in : 40M

Bring a massive pot of gently salted water to a boil. Cook pasta in boiling water for eight to 10 mins, or until al dente; drain.
Place bacon in a huge, deep skillet. Cook over medium-high warmth until evenly brown. Drain, collapse, and set aside.
Heat olive oil in a huge skillet over medium warmth. Saute garlic, basil, and oregano in oil for 1 minute. Stir in tomatoes and green onions, and saute for 3 mins. Add bacon, 1/2 and 1/2, Parmesan cheese, and Monterey Jack cheese. Cook until cheese is just melted. Stir in shrimp, and cook until heated thru, approximately 2 minutes.
Serve sauce over pasta, and sprinkle with pine nuts.

Notes :

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