Recipe: Shrimp and Vegetable Pasta (using tomatoes, bacon and olives)

SHRIMP AND VEGETABLE PASTA

4 slices bacon
1 cup chopped onion
1 medium green bell pepper, chopped
4 carrots, sliced diagonally
1/4 teaspoon garlic powder
2 cans (14 ounces each) 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 (for serving)

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.

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.

Serve over pasta. Sprinkle with bacon bits and cheese and serve immediately.

Makes 6 servings
Source: Celebrate Chicago!: A Taste of Our Town by the Junior League of Chicago