Shrimp with Pasta, Sun-Dried Tomatoes, Artichokes and Basil Bacon Sauce

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Makes: 6  servings Prep 30 mins Start to Finish 50 mins


  • 2 tablespoons  extra-virgin olive oil
  • 2 ounces  Canadian bacon, finely chopped
  • 2 shallots, chopped
  • 3/4 pound  medium shrimp, peeled and deveined
  • 2 14 ounce cans artichoke hearts, rinsed, drained, cut into quarters and patted dry
  • 1/3 cup  rinsed and drained sun-dried tomatoes packed in oil, patted dry and chopped
  • 1 tablespoon  finely chopped garlic
  • 1 tablespoon  sherry or red wine vinegar, or to taste
  • 8 ounces  dried whole-wheat pasta, such as gobbetti or cellentani
  • 3/4 cup  torn fresh basil leaves


1. Heat oil in a large nonstick skillet over moderately high heat until hot and cook bacon and shallots, stirring, until bacon is crisp, about 4 minutes. Add shrimp and cook, stirring, about 1-1/2 minutes. Add artichokes, tomatoes, and garlic and cook, stirring, for 2 minutes. Remove pan from heat and stir in vinegar. Reserve.

2. Cook pasta in a 4-quart pot of boiling salted water, stirring occasionally, until al dente, about 8 minutes. Reserve 1/2 cup pasta cooking water and drain pasta in a colander. Add pasta to reserved skillet with cooking water and simmer, gently stirring, about 2 minutes. Transfer pasta to a serving bowl with basil, gently tossing to combine; salt and pepper to taste.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)315,
  • Fat, total(g)11,
  • chol.(mg)75,
  • sat. fat(g)2,
  • carb.(g)38,
  • fiber(g)6,
  • pro.(g)20,
  • sodium(mg)490,
  • Percent Daily Values are based on a 2,000 calorie diet
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