One-Pot Linguine with Bacon and Shrimp
- In deep nonstick skillet, mix together soup, water, tomatoes, garlic, lemon juice and linguine.
- Bring to boil. Reduce heat to medium and simmer, uncovered, stirring occasionally, 8 minutes or until pasta is almost tender but still firm and sauce is mostly absorbed.
- Stir in shrimp and spinach. Cover and cook 2 to 3 minutes until shrimp is opaque and cooked through. Let stand 2 to 3 minutes or until desired sauciness, and top with basil before serving.
- Parmesan cheese makes a nice add-on.
- To save time, buy shrimp that are already peeled and deveined. Leave the tails on for a pretty presentation, if desired.
- Try replacing the shrimp with 1 lb (454 g) cubed boneless skinless chicken breasts – just add at the beginning with the rest of the ingredients.
Recipe Made With
CAMPBELL'S® Condensed Cream of Bacon Soup
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