Shrimp Filetto di Pomodoro

By bakers_delight85

Scallops can be used in place of the shrimp if desired.

Ingredients

• 1/2 pound bacon strips, diced
• 1 medium onion, sliced
• 1/2 pound sliced fresh mushrooms
• 4 garlic cloves, minced
• 1 Tbsp. butter
• 2 cans (one 28 ounces, one 15 ounces) crushed tomatoes
• 1/4 cup minced fresh basil
• 1 Tbsp. sugar
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 package (16 ounces) linguine
• 2 pounds uncooked large shrimp, peeled and deveined
• Grated Parmesan cheese, optional

Details

Servings 10

Preparation

Step 1

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 Tbsp. drippings. Saute the onion, mushrooms and garlic in drippings and butter until tender. Add the tomatoes, basil, sugar, salt and pepper. Bring to a boil over medium heat. Reduce the heat; simmer, uncovered, for 15 minutes.
Meanwhile, cook linguine according to package directions. Add shrimp and reserved bacon to the tomato mixture; cook, uncovered, for 5-6 minutes or until shrimp turn pink. Drain linguine; place in a large bowl. Top with shrimp. Garnish with cheese if desired.