Another week of possibilities ahead my friends. Today for meals on Monday I’m sharing one of our special occasion favorites. I have been making this for years and years. I always serve it with a nice crusty bread or garlic bread. It’s a wonderful tummy filling meal. But you can’t make it to often because it’s loaded with bacon
What You Need
1 Lb. Linguine pasta (I use Barilla)
6 Pieces smoky bacon
1 1/2 lbs. Large Shrimp (peeled and de-veined, tails removed)
2 Cloves garlic, chopped
1/2 tsp. Crushed red pepper
Salt and Pepper (to taste)
1/4 Cup fresh parsley (finely chopped)
Paper towel lined plate
Large serving dish
Before you start: Prepare the water for your pasta and bring to a boil. Cut bacon into small bite sized pieces.
Lets Make It! Cook bacon in skillet over medium high heat, remove cooked bacon from skillet using a slotted spoon ( do not remove bacon oil) and place on paper towel lined plate. Add garlic, red pepper, salt and pepper to bacon oil and cook for about 2 minutes, add shrimp, stir to combine. Lower heat to medium and cook shrimp until tender (pink all over). Simultaneously cook pasta in prepared water and cook according to package directions. Add cooked bacon back into skillet and toss lightly. Drain the pasta. Place in large serving dish. Pour shrimp and bacon mixture over the pasta and lightly toss to combine. Serve with Parmesan for topping.
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