$7 family dinner: Bacon Wrapped Shrimp Lemon-Herb Linguine

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by Chef Tess Bakeresse, America's Baking Sweetheart

GMAZ segment by Kaley O'Kelley

Posted on May 19, 2014 at 10:56 AM

Money-saving shopping tips
Shop the discount stores like the 99cent Only Store chains for veggies and pasta. They have fresh produce, including a lot of organic choices.

Use salad shrimp. It costs a lot less because of the size.

The biggest cost on this is the bacon. The pre-cooked bits are going to save you money and fat grams.

Ingredients
1/3-1/2 cup Extra Virgin Olive Oil (lemon infused)
1 small red bell pepper, julienne
2 leeks, trimmed, halved, cut lengthwise, sliced thin, washed, rinsed, dried
2 cloves Garlic, pressed
2 lemons, zested and juiced
1 2.5 oz pre-cooked packaged diced bacon
1/2 lb salad shrimp, frozen
1/2 lb linguine, cooked according to package directions
2 zucchini, sliced thin in ribbons
6 oz  extra large black olives, drained
smoked paprika, salt and pepper to taste
Fresh parsley to taste (about 1/4 cup chopped)

Instructions
Trim off the dark green parts of the leeks  and use the light green stuff. Chop in half lengthwise and then slice thin.

In a large 14 inch skillet, heat the oil. Add the bell pepper, leek, garlic, lemon zest and bacon. Cook until vegetables are just tender.  Push the vegetable to the side of the pan.

Add the shrimp and cook until pink, about 3 minutes. Don't overcook the shrimp. I'm a nerd here, but honestly, I'm not a fan of rubber shrimp. If food bounces back when you chew it, you should spit it out. That's just my humble (yet highly accurate) opinion.

Add the cooked pasta, and olives and lemon juice. Toss with the vegetables. Season with pepper. Taste. Season as needed.

Transfer to a serving platter or bowl. Garnish with chopped parsley and sprinkle with smoked paprika.

Serve hot.

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