Search thousands of recipes reviewed by home cooks like you.

Shrimp Linguine

Shrimp Linguine

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Jessica

Jessica

I created this dish after trying a similar dish (made with crab) at a restaurant. It's wonderful! If you like, you can garnish with additional chopped tomato and chopped green onion. If you have the time, toasting the pine nuts will enhance the flavor.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 459 kcal
  • 23%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 42g
  • 14%
  • Protein:
  • 30.1 g
  • 60%
  • Cholesterol:
  • 176 mg
  • 59%
  • Sodium:
  • 430 mg
  • 17%

Based on a 2,000 calorie diet

Add to list

Directions

  1. 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.
  2. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
  3. 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.
  4. Serve sauce over pasta, and sprinkle with pine nuts.
  5. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

QUIANA
69

QUIANA

2/11/2003

It never fails that after trying a recipe with rave reviews I get my hopes up only to be a little disappointed. This recipe was lacking in something I have yet to put my finger on. It needed generous amounts of salt despite the bacon and the flavor was almost bland. I think that maybe next time the herbs and tomotoes need to be sauteed in the bacon drippings instead of the olive oil--maybe that will add a little more flavor. To give this the benefit of the doubt, I brought the left overs for lunch(maybe it will taste better once the flavors sit overnight). This has the potential to be something great--but with some major tweaking.

YAHMMY
26

YAHMMY

1/16/2003

Let me just say this...I made this 2 nights IN A ROW !!! This recipe is fabulous!!! I doubled the ingredients to make more sauce like others had suggested and it was a wonderful idea. I can't thank you enough for this recipe. Yahmmy

CJCOLLINS
23

CJCOLLINS

2/11/2006

Excellent! Excellent! Excellent! I made this exactly as described except I used angel hair pasta instead of linguine. If I do that again, I'll increase the sauce because the angel hair requires more sauce so it ended up a little drier than it should have. My mistake! Excellent flavor and presentation!

More reviews

Similar recipes

ADVERTISEMENT