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Shrimp Scampi with Bacon, Tomatoes and Mushrooms

Greg Schaub
A new take on this classic seafood dish. Bacon transforms the scampi with savory flavors while tomates and mushrooms round it out.
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Prep Time 30 minutes
Cook Time 30 minutes
Servings 8

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