Creamy shrimp and bacon linguine

Ingredients

• 200 g linguine
• 200 g bacon
• 300 g shrimp, peeled
• 4 garlic cloves, minced
• 1/2 onion, finely chopped
• A ladle of pasta cooking water
• 200 g heavy cream
• Olive oil
• 100 g butter
• 20 g tomato paste
• 1 cup tomato sauce
• Fresh parsley
• Salt, garlic powder, paprika, black pepper

Instructions

1. Cut the bacon into small pieces. Chop the onion and garlic finely. If the shrimp are frozen, soak 5 minutes in room-temperature water and dry very well.
2. Cook the linguine in salted boiling water until al dente.
3. Crisp the bacon in a little oil, then remove and reserve.
4. Sear the shrimp with salt, garlic powder and paprika, then set aside with the bacon.
5. In the same pan, melt half the butter, soften the onion, add the garlic and spices, then the tomato paste, a ladle of pasta water and the tomato sauce.
6. Return the shrimp, pour in the cream, and toss with the linguine, the rest of the butter, the parsley and the bacon until glossy.