Shrimp Linguine

Oh how I love shrimp and pasta! From All Recipes:

Shrimp Linguine

• 1 (12 ounce) package linguine pasta
• 1/4 pound bacon
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 tablespoons chopped fresh oregano
• 2 tablespoons chopped fresh basil
• 3 roma (plum) tomatoes, seeded and chopped
• 1/2 cup chopped green onions
• 1 cup half-and-half cream
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup shredded Monterey Jack cheese
• 1 pound cooked shrimp
• 1/4 cup toasted pine nuts (optional)

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
3. Heat olive oil in a large skillet over medium heat. Saute garlic, basil, and oregano in oil for 1 minute. Stir in tomatoes and green onions, and saute for 3 minutes. Add bacon, half and half, Parmesan cheese, and Monterey Jack cheese. Cook until cheese is just melted. Stir in shrimp, and cook until heated through, about 2 minutes.
4. Serve sauce over pasta, and sprinkle with pine nuts.

Here's an easier version:

Fettucine Carbonara

• 1 pound dry fettuccini noodles
• 8 slices bacon
• 4 eggs
• 1/2 cup grated Parmesan cheese
• 1 1/4 cups heavy cream
• ground black pepper to taste

1. Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
2. Fry bacon in skillet over medium heat until crispy, remove and drain on paper towel. Chop with knife into bits.
3. Beat the eggs, cheese and cream in a bowl, then add the bacon. Pour over the pasta in the pan and toss gently using tongs.
4. Return the pan to a very low heat and cook for 1 to 2 minutes, or until slightly thickened. Don't overheat or the eggs will scramble. Season well with black pepper and serve.