Shrimp And Vegetable Spaghetti

• 1 lb unpeeled medium raw shrimp
• 4 slices bacon
• 1 cup chopped onion
• 1 medium green pepper, chopped
• 4 carrots, scraped and sliced diagonally
• 1/4 teaspoon garlic powder
• 2 (14 1/2 ounce) cans whole tomatoes, undrained and chopped
• 1 (2 1/4 ounce) can sliced ripe olives, drained
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic salt
• 1/4 teaspoon salt
• 8 ounces fresh mushrooms, sliced
• hot cooked vermicelli
• grated parmesan cheese

1. Peel and devein shrimp; set aside.
2. Cook bacon in a large skillet until crisp; remove bacon, reserving 1 tablespoon drippings in skillet.
3. Crumble bacon, and set aside.
4. Saute onion, green pepper, carrots, and garlic powder in drippings until carrots are crisp-tender.
5. Add tomatoes and next 6 ingredients; bring to a boil.
6. Cover, reduce heat, and simmer 3-5 minutes.
7. Add shrimp and mushrooms; cook 10 minutes.
8. Serve over vermicelli; sprinkle with bacon and cheese.

shrimp, bacon, onion, green pepper, carrots, garlic, tomatoes, olives, basil, oregano, pepper, garlic salt, salt, mushrooms, vermicelli, parmesan cheese

Taken from www.food.com/recipe/shrimp-and-vegetable-spaghetti-31170 (may not work)