Whole Wheat Linguine with Basil, Bacon, and Shrimp

This is a flavorful, fragrant dish that is perfect for a romantic dinner in.  Put the kids to bed early, turn down the lights, pour some wine, and sway to soft jazz as you wait for the sauce to thicken.  Just to let you know exactly how good this is:  After I made it and was cleaning up the kitchen, my husband saw me pouring a bunch of this into a large Tupperware, and said "Oh goody, we'll have leftovers for dinner tomorrow!"


1 pound whole wheat linguine

1 pound thick-cut bacon, chopped into 1/2-inch pieces

4-6 cloves garlic, minced

1 small onion, diced

1 14.5-ounce can diced tomatoes, with juice

1 cup 1/2 and 1/2

3/4 cup bottled clam juice

1 cup chopped fresh basil, divided

salt and pepper

1 1/2 pounds large peeled and deveined shrimp

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

While the pasta is cooking, put the bacon in a large skillet over medium-high heat, and cook, stirring frequently, until the bacon is brown and crispy.  Using a slotted spoon, remove the bacon and set aside.

Return the skillet to the heat and add the garlic and onions to the bacon drippings, cooking until aromatic, about 30 seconds.  Add the tomatoes with their juice, half-and-half, clam juice, 1/2 cup of the basil, 2 teaspoons salt, and 1/2 teaspoon pepper.  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 10 minutes, until slightly thickened.

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.  Season to taste with salt and pepper, and garnish with the remaining 1/2 cup basil.

Serves 4-6.

Recipe adapted from Weeknights with Giada, by Giada de Laurentiis.