Shrimp and Vegetable Pasta
From: Chicago Celebrates by The Junior League of Chicago
(Favorite Recipes Press; November 1996; ISBN: 0961162236; HC)
Cookbook Heaven at Recipelink.com

Servings: 6

• 4 slices bacon
• 1 cup chopped onion
• 1 medium green bell pepper, chopped
• 4 carrots, sliced diagonally
• 1/4 teaspoon garlic powder
• 2 (14-ounce) cans whole tomatoes, chopped
• 1 (2-ounce) can sliced ripe olives, drained
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic salt
• 1 pound medium shrimp, peeled and deveined
• 8 ounces fresh mushrooms, sliced
• 1/4 cup red wine
• 1 (16-ounce) package pasta, cooked, drained
• Grated Parmesan cheese

1. Cook bacon in large skillet until crisp; remove bacon and pat dry. Crumble bacon and reserve for topping.
   Saute onion, green pepper, carrots and garlic powder in 1 tablespoon bacon drippings in skillet until carrots are tender-crisp.
2. Add undrained tomatoes, olives, basil, oregano, per and garlic salt. Bring to a boil. Cover and reduce heat. Cook for 3 to 5 minutes or until olives are heated through. Add shrimp, mushrooms and wine. Cook for 10 minutes, stirring frequently.
3. Serve over pasta. Sprinkle with bacon bits and cheese and serve immediately.