Shrimp Filetto di Pomodoro Recipe

5 1 1
Shrimp Filetto di Pomodoro Recipe
Shrimp Filetto di Pomodoro Recipe photo by Taste of Home
Publisher Photo

Shrimp Filetto di Pomodoro Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Cook: 35 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Cook: 35 min.

Ingredients

  • 1/2 pound Jones Dairy Farm Dry-Aged 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.
Originally published as Shrimp Filetto di Pomodoro in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p176

Nutritional Facts

1-1/2 cups: 402 calories, 14g fat (5g saturated fat), 153mg cholesterol, 575mg sodium, 46g carbohydrate (4g sugars, 5g fiber), 26g protein.

  • 1/2 pound Jones Dairy Farm Dry-Aged 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
  1. 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.
  2. 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.
Originally published as Shrimp Filetto di Pomodoro in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p176

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forShrimp Filetto di Pomodoro

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
jjandag User ID: 1415746 103385
Reviewed Jan. 13, 2011

"LOVED this! Used whole wheat linguine and low sodium bacon and added a little crushed red pepper for a little spice. IT WAS easy and AWESOME!"

Loading Image