Shrimp Linguine

4 slices bacon, chopped

1 lb. jumbo shrimp, deveined, shelled, tails removed

4 garlic cloves, chopped

1/2 C white wine

1 lemon, juiced

4 T unsalted butter

1/2+ C whipping cream or Half & Half

1 lb. linguine pasta, cooked separately

1/2 C Italian blend cheeses

Fresh black pepper

Fresh parsley (optional)

You can add additional texture with toasted bread crumbs or pine nuts and even some red sauce pooled on top once the white sauce is tossed with the pasta.

1. Saute the bacon in a large skillet, stirring often, until nicely browned. Drain all of the fat except for 1 teaspoon. Add garlic and cook an additional minute.
2. Deglaze the pan by stirring in the white wine and then the lemon juice. Remove from heat.
3. Heat the water for the pasta and once boiling, add pasta to the water and return to finishing the sauce on low heat
4. Add the butter and then the shrimp once the butter melts.
5. Allow the shrimp to barely pink in color on their pan side, then turn to the other side. Add the cream.
6. Allow the shrimp to finish turning pink. Do not overcook - once pink, remove from heat.
7. When the pasta is al dente, drain and add the white sauce to it. Toss in 1/2 C of any Italian blend cheeses: Parmesan, Romano, Asiago, Provolone. Add freshly-cracked black pepper.