Ingredients

The following ingredients have 4 Servings
  • 16 ounce linguine (uncooked)
  • 5 strips bacon (chopped)
  • 4 tablespoon butter (unsalted)
  • 1 medium onion (chopped)
  • 5 cloves garlic ( finely minced)
  • ½ cup white wine ((I used chardonnay))
  • 1 tablespoon hot sauce (or to taste)
  • 2 tablespoon lemon juice (freshly squeezed)
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • 1 pound shrimp (deveined and deshelled)
  • ½ cup cherry tomatoes (quartered )
  • 5 green onions
  • ¼ cup Parmesan cheese (freshly grated)

Instruction

  • Cook the linguine according to package instructions. 
  • In a large skillet, fry the bacon until crisp. Transfer the bacon to a plate lined with paper towels. Drain the fat.
  • Add the butter to the skillet and melt. Stir in the onion and garlic and cook for about 3 to 5 minutes until the onion is soft and translucent.
  • Stir in the white wine, hot sauce, lemon juice, salt and pepper. Add the shrimp and cook for a couple minutes until the shrimp is no longer pink turning the shrimp half way so that it cooks on both sides.
  • Add the cooked linguini to the pot. Add tomatoes, chopped bacon, and green onions. Toss everything together well.
  • Garnish with freshly grated Parmesan cheese and serve warm.