Shrimp and Pasta

• 8 ounces, weight Linguine
• 2 slices Bacon, Chopped
• 1/4 cups Marsala
• 1 Tablespoon Butter
• 16 pieces Shrimp, Cooked, De-veined, Shell Off
• 1 can (14.5 Oz. Size) Fire Roasted Diced Tomatoes

1. Begin boiling the pasta.
2. Fry bacon, drain the grease, de-glaze with Marsala and be sure to scrape the junk from the pan for flavoring.
3. Drop butter into the pan to help thicken while de-glazing.
4. Add the shrimp to the liquid.
5. Turn the shrimp for a nice flavorful coating.
6. Allow the liquid to cook down some then add the fire-roasted tomatoes.
7. Add the pasta to marry the ingredients together.
8. Plate and top with chopped bacon bits.
9. Serve a nice mixed baby green lettuce salad topped with red onion and cherry tomatoes as a side dish and complement with your favorite wine.

weight linguine, bacon, marsala, butter, shrimp, tomatoes

Taken from tastykitchen.com/recipes/main-courses/shrimp-and-pasta-2/ (may not work)