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Shrimp Linguine
SUBMITTED BY:
Jessica
PHOTO BY:
TRICIA JAEGER
"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."
RECIPE RATING:
Read Reviews
(29)
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PREP TIME
20 Min
COOK TIME
20 Min
READY IN
40 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (12 ounce) package linguine pasta
1/4 pound bacon
2 tablespoons olive oil
3 cloves garlic, minced
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh basil
3 roma (plum) tomatoes, seeded and chopped
1/2 cup chopped green onions
1 cup half-and-half cream
1/4 cup freshly grated Parmesan cheese
1/4 cup shredded Monterey Jack cheese
1 pound cooked shrimp
1/4 cup toasted pine nuts (optional)
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DIRECTIONS
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.
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REVIEWS
Reviewed on Feb. 11, 2003 by QUIANA
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QUIANA
Feb. 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.
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7 users found this review helpful
It never fails that after trying a recipe with rave reviews I get my hopes up only to be a...
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Reviewed on Feb. 6, 2004 by DEBBYVES
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DEBBYVES
Feb. 6, 2004
This was wonderful and makes a great presentation. My 5 year old son eat more than the adults. It was even better the next day for leftovers. This is simple and would be great to serve to impress guests.
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6 users found this review helpful
This was wonderful and makes a great presentation. My 5 year old son eat more than the...
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Reviewed on Feb. 11, 2006 by CJCOLLINS
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CJCOLLINS
Feb. 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!
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5 users found this review helpful
Excellent! Excellent! Excellent! I made this exactly as described except I used angel hair...
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Reviewed on Jan. 14, 2007 by Karen
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Karen
Jan. 14, 2007
This recipe was excellent! I did add some extra cream and cheese to add volume to the sauce to accomodate a last minute guest. I will definately make this again! I also used light cream instead of half and half. The sauce was very creamy! Thanks for sharing this recipe.
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4 users found this review helpful
This recipe was excellent! I did add some extra cream and cheese to add volume to the sauce to...
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Reviewed on Jan. 16, 2003 by YAHMMY
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YAHMMY
Jan. 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
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4 users found this review helpful
Let me just say this...I made this 2 nights IN A ROW !!! This recipe is fabulous!!! I...
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Reviewed on Apr. 11, 2005 by
NKTAUBE
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NKTAUBE
Apr. 11, 2005
My husband really liked this. I couldn't really taste the shrimp because of all the other flavors, so it seems like you might as well add chicken or something cheaper. I added more cream and cheese so that the noodles would be more saucy.
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3 users found this review helpful
My husband really liked this. I couldn't really taste the shrimp because of all the other...
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Reviewed on Jan. 31, 2005 by QUINNCX
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QUINNCX
Jan. 31, 2005
One of my favorite pasta recipes! I've made this flavorful dish for family and friends and it is always a hit. If you don't like shellfish (or are allergic) this recipe also tastes wonderful using salmon instead of shrimp.
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3 users found this review helpful
One of my favorite pasta recipes! I've made this flavorful dish for family and friends and it...
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Reviewed on Feb. 6, 2004 by FLO_GEE
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FLO_GEE
Feb. 6, 2004
This was really easy and very tasty. I used half crabmeat and half shrimp and it was delicious!
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3 users found this review helpful
This was really easy and very tasty. I used half crabmeat and half shrimp and it was delicious!
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Reviewed on Jan. 16, 2003 by TRINKALUMLEY
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TRINKALUMLEY
Jan. 16, 2003
THIS RECEIPE IS RESTURANT QUALITY
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3 users found this review helpful
THIS RECEIPE IS RESTURANT QUALITY
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Reviewed on Jan. 16, 2003 by JEN FRANTZEN
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JEN FRANTZEN
Jan. 16, 2003
OOOH - la la!! This was superb!!! Served with somewhat fresh garlic bread (didn't make the bread)& salad, it was awesome. SOOOO easy & quick to prepare, the way it tastes it should take hours! Great for company and for seafood only vegans.
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3 users found this review helpful
OOOH - la la!! This was superb!!! Served with somewhat fresh garlic bread (didn't make the...
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