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Shrimp Filetto di Pomodoro Recipe

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This sensational seafood and pasta dinner is great for special occasions. Scallops can be used in place of the shrimp if desired.—Cherie Chism, Hollidaysburg, Pennsylvania

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Shrimp Filetto di Pomodoro Recipe

Prep: 20 min. Cook: 35 min.

Yield: 10 Servings

20 35 55

Ingredients

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

Directions

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Saute onion and mushrooms in drippings and butter until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, basil, sugar, salt and pepper. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes.
Meanwhile, cook linguine according to package directions. Add shrimp and reserved bacon to tomato mixture; cook, uncovered, for 5-6 minutes or until shrimp turn pink. Drain linguine; place in a large bowl. Top with shrimp mixture. Garnish with cheese if desired. Yield: 10 servings.

Nutritional Facts 3/4 cup shrimp mixture with 3/4 cup linguine (calculated without Parmesan cheese) equals 402 calories, 14 g fat (5 g saturated fat), 153 mg cholesterol, 575 mg sodium, 46 g carbohydrate, 5 g fiber, 26 g protein.

Originally published as Shrimp Filetto di Pomodoro in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p176

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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