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Shrimp Filetto di Pomodoro

 Shrimp Filetto di Pomodoro
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
10 ServingsPrep: 20 min. Cook: 35 min.


  • 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


  • 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.

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Shrimp Filetto di Pomodoro (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.