I made my favorite Korean pork dish, kalbi (marinated short ribs), to unwind on my half-day off. Serve with kimchi and white rice. It is preferable to remove the meat off the bone and slice it into bite-sized pieces when serving small children (and attempting to avoid a mess). Be careful because the dark marinade can stain clothing.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (12 ounce) package linguine pasta
- ¼ pound bacon
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh oregano
- 2 tablespoons chopped fresh basil
- 3 roma (plum) tomatoes, seeded and chopped
- ½ cup chopped green onions
- 1 cup half-and-half cream
- ¼ cup freshly grated Parmesan cheese
- ¼ cup shredded Monterey Jack cheese
- 1 pound cooked shrimp
- ¼ cup toasted pine nuts (Optional)
Instructions
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
- Heat olive oil in a large skillet over medium heat. Saute garlic, basil, and oregano in oil for 1 minute. Stir in tomatoes and green onions, and saute for 3 minutes. Add bacon, half and half, Parmesan cheese, and Monterey Jack cheese. Cook until cheese is just melted. Stir in shrimp, and cook until heated through, about 2 minutes.
- Serve sauce over pasta, and sprinkle with pine nuts.
Nutrition Facts
| Calories | 459 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 176 mg |
| Dietary Fiber | 6 g |
| Protein | 30 g |
| Saturated Fat | 7 g |
| Sodium | 428 mg |
| Sugars | 1 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I made the recipe according to directions; my only substitution was spaghetti instead of linguine. It sounded really good and I was encouraged by so many good reviews. I found it to be good but not great. Not the kind of flavors I would have expected from so many different ingredients. Probably won’t make again.
A great meal! My guests kept asking for more.
I added a little Tony’s Chacheres ( creole seasoning). With the other spices. It was over the top! The whole family loved it.
Potential to be great but next time I will make with 50% more garlic and basil. I used cherry tomatoes which have more flavor than the water-logged plum tomatoes from the supermarket. It’s also my practice to never cook pasta separately and then dump sauce on it ..Make the sauce, and then, BEFORE the pasta reaches al dente, drain it and add to the sauce to finish cooking pasta. The pasta soaks up the sauce (save a little of the pasta cooking water in case the sauce needs to be thinned) I also added butter to the olive oil which made it richer.
I made this recipe and it turned out perfect. My family loved it and I plan on making it again.
I will be making this again!!
Good flavor, easy to make. I cooked the shrimp in the bacon grease, used 4 slices.
Delicious. I doubled the recipe because we have a large family. Variation I did was cook the herbs in the bacon grease. I also added asparagus when I added the onions and bacon. Was great will definitely make again!
I doubled the cheeses and half and half to make more sauce… Turned out great!
Love, love, love this recipe!!!! I have nothing negative to say nor any suggestions on how to improve it. Both me and the hubby said WOW on our first bites. Thank you for this great recipe!
I think the half and half should be made into more of an Alfredo, thickened sauce. It needs wayyy more spice to it. Found it kinda bland.
I selected this recipe for a project because of my love for pasta dishes, it turned out great! A change that I would make would be to sauté everything that is needed into the bacon grease to add more taste and thats what I did.
Followed recipe (mostly) but skipped the olive oil and sautéed the garlic, basil and tomatoes in the bacon drippings instead. Also salted the pasta water. Favors were great! I was serving 5 adults, so thought I should double the recipe. No need to do so! Had enough to feed a small army, but leftovers the next night were even better! Follow up: made again for a vegetarian group, so skipped the bacon and only used olive oil. I also substituted Asiago for the Monterey Jack cheese. Liked it even more this time, as the Asiago has much more flavor!
Love this one! I had a bag of shrimp with tails in the freezer and wondered what I could do with them. Found this recipe. I took a few liberties with it however. I didn’t really measure the cream, and I added some cream cheese because I had a small bit around to use up. I also splashed in white wine, again because I had it around. I did not have tomatoes so I tossed in some of my home made sauce/gravy. Again, I didn’t measure. I probably tossed in about 1/2 c. grated parmesan and the same amount of shredded mozzarella (which is why I needed to loosen up the sauce with the white wine). What I mean to say to y’all is that the flavors are certainly there, and you don’t have to be a slave to the precise ingredients to have a great tasting dish.
Since I was in a hurry, and didn’t have the exact ingredients I used the following: Instead of bacon, Spanish Chorizo, instead of green onion, yellow onion, instead of fresh herbs, dried herbs, instead of Roma tomatoes, regular tomatoes, and instead of heavy cream, I used evaporated milk. I only had one (1) tomato, but I always have a mix of tomato sauce and tomato paste with herbs and salt that I use as pizza sauce or base for other sauces and soups; used about a three (3) Tablespoons of that. Other ingredients stayed the same. Also, I added about 1/4 cup of diced red bell peppers. The shrimp I sprinkled with granulated adobo, cayenne pepper, and paprika, a few minutes prior to cooking. Instead of serving over, I take the al dente pasta and toss and mix with the sauce. The result was a delicious pasta dish that I will do over and over again, because of it’s simplicity.
I followed the recipe as written..it was delicious.. I couldn’t stop eating it
Very bland. But after adding a little extra salt it turned out decent
Really, really good.
This was Excellent~ My Family Loved it! Substituted the Monterey Jack Cheese With Cheddar because i was out and also opted not to use the nuts. Came out Delicious!
too cheesy tasting
Wonderful – added a little extra cheese and half n’ half per advice of others. Easy peasy – loved it!