I love this southwestern version of Shrimp Scampi and I think you would love it too. The bacon and cilantro make this dish yummy.
Serve with crusty bread.
1 12 ounce box of spaghetti or linguine (I use Barilla)
1 whole lemon, zested and juiced
1/3 cup good parmesan cheese, grated
1/2 bunch of roughly chopped cilantro
8-10 Jumbo shrimp, peeled and deveined
4 slices of bacon
salt and black pepper
1 medium, ripe tomato
5 Tablespoons butter, divided
1/2 cup dry white wine.
Cut up 1 medium tomato into dice size pieces and sprinkle with salt. Let sit for 15 minutes and cook spaghetti or linquine as package directs. Drain and set aside. While pasta is cooking, start cooking the bacon.
Saute 4 slices of good bacon in 2 tablespoons of butter, chopped to 1/2 " pieces until cooked, but not dark brown. You don't want bacon bits here. Remove from heat, place on paper towel to drain.
Add 2 more tablespoons of butter and shrimp, saute on each side for 2-3 minutes, until pink. Add a clove of chopped garlic. Stir and deglaze with a 1/2 cup dry white wine. Add 1/2 squeezed lemon, lemon zest and toss. Add cilantro and parmesan cheese, bacon and tomato. Serve with lemon wedge to squeeze over.