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.