Shrimp Scampi with Bacon, Tomatoes and Mushrooms
A new take on this classic seafood dish. Bacon transforms the scampi with savory flavors while tomates and mushrooms round it out.
Equipment
- Large pan
- Large pot
- Colander
Ingredients
- 2 lb Shrimp, fresh or frozen 21 – 25 count, split shell
- 1/2 lb Bacon Sliced, 1/2 inch strips
- 1/4 lb Butter
- 1/2 Onion Chopped
- 4 cloves Garlic Crushed & minced
- 1 c White wine
- 1 28oz can Petite diced tomatoes, Italian stye
- 8 oz Cramini Mushrooms Sliced
- 1 T Sugar
- Salt & Pepper To taste
- 1 lb Linguini
- Fresh Parsley Chopped
- 2 Lemons Quartered
- Parmasean Cheese Grated
Instructions
- Thaw shrimp if frozen
- Fry bacon in pan, set bacon aside, drain and retain 3 T of fat
- Melt butter in pan with bacon fat
- Add onion and saute 1 minute
- Add garic and saute until vegetables are opaque
- Drain shrimp, remove shell except for tails
- Add wine, tomatoes, mushrooms, half reserved bacon, and sugar to pan. Cook until mushrooms are cooked sauce is reduced
- Add salt & pepper to taste
- Boil water and cook linguini until al dante
- Add shrimp to pan while linguini is cooking, cook until shimp are pink
- Plate linguini on platter
- Add shrimp mixture to platter
- Sprinkle parsley and bacon over the platter
- Garnish with parley sprigs and lemons
- Serve with cheese
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