Linguine with Tomato Basil Habanero Sauce and Bacon-Wrapped Shrimp is creamy, smoky, spicy and sure to heat up your summer night!
When our tomatoes begin to ripen and our fresh basil takes off, my husband makes this super-spicy pasta dish that we both love. He has made it every summer for about as long as we’ve been married–almost 25 years.
The recipe calls for habanero peppers–some of the hottest peppers grown. They range between 100,000 and 350,000 Scoville heat units (SHU), so one habanero goes a long way. Dried smoked habaneros are available at most grocery stores and Hispanic markets, although we smoke and dry our own homegrown habaneros.
If a habanero is too hot for you, use a smoked and dried jalapeno, otherwise known as a chipotle pepper. Those range in heat from 5,000 to 10,000 SHU. An even milder substitution at 1,000 to 2,000 SHU is an ancho pepper, which is a dried fresh poblano. A dried ancho pepper can be somewhat leathery, so a 20-minute soak in hot water will make it easier to chop.
When handling hot peppers of any variety, it’s wise to wear disposable gloves, refrain from touching sensitive areas such as your eyes and keep your work area ventilated.
Although all that heat from hot peppers can be hard to handle, they all contain capsaicin. Capsaicin is believed to have numerous health benefits–from boosting metabolism to pain control in topical creams.
To ratchet up the smoky flavor, bacon-wrapped shrimp are a very tasty addition. Cooking shrimp wrapped in bacon works well using thin bacon and at least 16-20 count (per pound) shrimp. The sauce is also delicious with scallops or chicken.
Linguine and fettuccine work well with cream sauces. However, in a pinch we’ve used penne and farfalle.
For another great bacon-wrapped shrimp recipe, be sure to try my Pumpkin Chipotle and White Cheddar Grits with Bacon-Wrapped Shrimp.
Helpful tools and equipment to make Linguine with Tomato Basil Habanero Sauce and Bacon-Wrapped Shrimp (Affiliate Links):
- 1 tablespoon olive oil
- 1 small shallot, minced
- 2 medium tomatoes, seeded and chopped
- 3 cloves garlic, minced
- 1 dried smoked habanero, finely chopped
- 1/4 cup dry white wine
- 2 cups heavy whipping cream
- 1/2 teaspoon Worcestershire sauce
- 6 large fresh basil leaves, thinly sliced
- salt and freshly ground black pepper, to taste
- 8 large wild-caught shrimp (16-20 count), peeled and deveined, tail intact
- 4 slices thin bacon, halved crosswise
- 4 ounces linguine or fettucine, cooked, kept warm
- Freshly grated Parmesan cheese
- Heat the olive oil in a shallow saucepan over medium heat.
- Add the shallot and cook 2-3 minutes or until softened.
- Add the tomatoes, garlic and chile and cook 3-4 minutes or until the tomatoes begin to soften.
- Add the wine, increase the heat and cook until the wine reduces by half, 8-10 minutes.
- Stir in the cream, bring to a boil, reduce heat to low and simmer 20-25 minutes or until the sauce has thickened.
- Add the Worcestershire sauce, salt and black pepper to taste.
- Stir in most of the fresh basil, reserving a few slices for garnish. Keep warm.
- Wrap each shrimp with 1/2 slice bacon, being careful not to overlap the bacon too much. Heat a non-stick skillet over medium-high heat.
- Add shrimp and cook until the shrimp turns pink, curls and the bacon browns.
- Toss cooked pasta with sauce. Serve in shallow bowls or on plates. Place shrimp over pasta, garnish with remaining sliced basil. Top with freshly grated Parmesan cheese.
Amount Per Serving Calories 1182Total Fat 103gSaturated Fat 59gTrans Fat 3gUnsaturated Fat 37gCholesterol 340mgSodium 880mgCarbohydrates 38gFiber 4gSugar 14gProtein 26g