- 6 slices bacon
- 1 lb shrimp, peeled and deveined
- 1/2 white onion, chopped
- 2 roma tomatoes, chopped
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1 lb linguine pasta, cooked
- 1/2 cup parsley, minced
- 1 cup Parmesan, shredded
In a large sauce pan, cook bacon over medium high heat. When almost done, add shrimp and continue cooking until pink on both sides. Remove bacon and shrimp; set aside; do not drain pan. Add onion, tomatoes, and garlic. Cook until onions are almost clear. Add heavy cream. Bring to simmer. Add pasta; stir. Add bacon and shrimp; stir. Add parsley and parmesan; stir. Makes 7-8 servings.