Monday, June 25, 2012

Whole Wheat Linguine with Basil, Bacon, and Shrimp

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I really enjoyed the flavors of this dish. We ended up grilling the shrimp to add a little more flavor instead of cooking them in the sauce. Either way is fine, but I prefer the added grilled flavor. Overall this is a simple dish and easy to make ahead of time.

Whole Wheat Linguine with Basil, Bacon, and Shrimp
(Adapted from Weeknights with Giada by Giada De Laurentiis)

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1 pound whole wheat linguine pasta
1 pound thick-cut bacon, chopped into ½ inch pieces
4 garlic cloves, minced
1 (14.5 ounce) can diced tomatoes, with juice
1 cup heavy cream
¾ cup bottled clam juice
1 cup chopped fresh basil leaves
Kosher salt and freshly ground black pepper
1 ½ pounds large peeled and deveined shrimp

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 10 to 12 minutes. Drain and transfer to a large serving bowl.

While the pasta is cooking, put the bacon in a large skillet. Turn on the heat to medium high and cook, stirring frequently, until the bacon is brown and crispy, about 10 minutes. Using a slotted spoon, remove the bacon and set aside.

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In the same skillet, add the garlic and cook until aromatic, about 30 seconds.

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Add the tomatoes with their juice, the cream, clam juice, ½ cup of the basil, 2 teaspoons salt, and ½ teaspoon pepper.

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Bring to a boil and scrape up the browned bits that cling to the bottom of the pan with a wooden spoon. Reduce the heat to medium and simmer for 10 minutes, until slightly thickened.

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Add the shrimp and cook, stirring occasionally, until just pink throughout and cooked through, about 3 minutes. Add the bacon and simmer until warmed through, 1 to 2 minutes.

Pour the shrimp mixture over the cooked pasta and toss until coated.

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Season to taste with salt and pepper, and garnish with the remaining ½ cup basil.

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