Fettuccine With Shrimp And Bacon

• 4 to 6 oz. dry fettuccine
• 6 oz. raw sliced bacon, cooked crisp and chopped
• 1 Tbsp. olive oil
• 1 Tbsp. butter
• 4 oz. mushrooms - quartered or sliced
• 8 oz. large raw shrimp, peeled and de-veined
• 1 large tomato, peeled, de-seeded, and chopped (or its canned equivalent)
• 1 tsp. fresh garlic, chopped
• 2 tsp. fresh chives, chopped finely
• 6 oz. heavy cream
• 1/4 c. parmesan, grated
• Salt and White Pepper to taste

1. Pre-cook the bacon so that it is nice and crisp, then chop it rather coarsely. Remove the skin and seeds from tomato by placing the whole tomato in boiling water for about 10 seconds then plunging into ice water. After removing the skin cut the tomato in half and scoop out the seeds, then chop. Bring a pot of water to a boil for the fettuccine.
2. Heat a good sized heavy saute pan or skillet. Add olive oil and butter.

bacon, olive oil, butter, mushrooms, shrimp, tomato, fresh garlic, fresh chives, heavy cream, parmesan, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=53239 (may not work)