|
Saute bacon and crumble. In large pot cook linguine according to package directions. al dente.
Meanwhile, in a large deep skillet, heat oil over medium high heat. Add shallots, sun dried tomatoes, red bell pepper, and grated lemon zest and cook, stirring constantly, 1 minute. Add garlic zest and cook, stirring constantly, 1 minute. Add bacon and shrimp and cook, about 5 minutes until shrimp are done.
Drain linguine; add to skillet along with lemon juice, (EVOO if necessary) salt, and pepper, tossing over medium heat to combine, then add spinach.
Stir in pine nuts. Garnish with cheese and basil.
|
