Print the recipe card! pasta with bacon and shrimp
This recipe was adapted from a recipe found in Giada Laurentiis’ new book Weeknights with Giada. As a preface to the recipe, Giada writes that it was her way of persuading her husband that whole wheat pasta is delicious. This is funny to me… so when in doubt (and trying to get your husband to eat healthier pasta) just add bacon! Whichever way about it, it works as a food storage meal. Turn this loose on your own bacon lovers and see what they think!
8 – 12 oz. whole wheat linguine (*see note)
4 oz. package -or- 2.8 oz jar real bacon pieces
4 cloves garlic — or — 1/2 tsp. garlic powder
1 (14.5 oz.) can diced tomatoes, with juice
1 (12 oz.) can evaporated milk — 1 cup used here
1 (8 oz.) bottle clam juice — 3/4 cup used, or more as desired
1 1/2 pounds large peeled and deveined shrimp –or — 2 (4 0z.) cans tiny shrimp, undrained (*see note)
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender, 10 – 12 minutes. Drain.
While the pasta is cooking, put the bacon in a large skillet over medium heat and cook until the bacon is crispy, about 5 minutes. Remove the bacon and set aside.
In the same skillet, add the can of tomatoes, garlic powder, clam juice, 1 tsp. salt and 1/2 tsp. pepper. Bring to a boil and scrape up any browned bits of bacon that are left in the pan with a wooden spoon. Reduce the heat to medium low and simmer for 10 minutes until slightly thickened.
Add the shrimp. (If using thawed frozen shrimp, cook until just pink throughout and cooked through, 3 minutes.) Add the bacon and stir to combine.
Combine the pasta and shrimp mixture and toss until coated. Serve.
Even though the bacon pieces are already cooked you can still “crisp them up” in the skillet, lending more flavor to your sauce.
Setting the bacon aside, add the tomatoes, garlic, milk, clam juice and salt and pepper. Allow to simmer for 10 minutes to thicken a little bit.
After simmering, add in the shrimp and bacon. (If using canned shrimp, there’s no need to cook it any further.) Add in the cooked pasta and you’re good to go!
Serve and enjoy!
- As a 3 month meal (short term storage), larger (frozen) shrimp would work. However for long term, canned tiny shrimp are what’s available unless you’re able to can the larger ones yourself. I’ve been told shrimp is actually pretty easy to can w/good results. Anyone out there with experience canning shrimp? How did it go for you and were you happy with the end product? I cut the amount of shrimp here (a lot, more than half) due to the expense of it.
- If available, the original recipe also calls for 1 cup fresh basil. 1/2 cup of this is added into the sauce as it simmers and the other 1/2 cup is to be used to garnish at the end. One other substitution I made was the canned milk, Giada’s recipe called for cream.
- The original recipe calls for 16 oz. of linguine yet states the recipe serves 4-6 people. I think they made a typo there. A full pound of linguine is enough pasta for 8-10 people, so I scaled back the pasta rather than re-adjusting the sauce ingredients. Use what you think is best.