Rotini with Shrimp and Bacon


  • 12 ounce(s) rotini pasta
  • Salt
  • 4 slice(s) bacon, cut crosswise into ½-inch strips
  • 2 lemons
  • 1 pound(s) large shelled and deveined shrimp
  • ½ cup(s) loosely packed fresh basil leaves, thinly sliced, plus additional leaves for garnish
  • ¼ cup(s) sun dried tomatoes, Slice into thin slices

1. Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs. Reserve 1/3 cup pasta cooking water; drain pasta and return to saucepot. 2. Meanwhile, in 12-inch nonstick skillet, cook bacon on medium 9 to 10 minutes or until crisp and golden. With slotted...

View full recipe at SpringPad


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