This was really yummy. I would recommend using a sweeter sauce like KC Masterpiece (that’s what I used) as opposed to a vinegar-based sauce for this recipe. KC Masterpiece was just the right consistency. Be prepared for a little bit of heat, depending on the brand of sauce you use. For those of us who are not used to eating mass amounts of BBQ sauce at once, this was quite a shock to the palate, but it was a good shock.
BBQ Shrimp Pasta Makes 6 servings – 12 WW Points each Ingredients 1 package (16 ounces) linguine 12 bacon strips, diced 1 medium onion, chopped 1-1/4 pounds uncooked large shrimp, peeled and deveined 1-1/4 cups barbecue sauce 1/3 cup grated Parmesan cheese
Preparation Cook linguine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; drain, reserving 1 tablespoon drippings. Saute onion in the drippings until tender. Add shrimp; cook and stir until no longer pink.
Return bacon to the skillet. Add barbecue sauce; cook and stir over medium heat until heated through. Drain linguine; top with shrimp mixture. Sprinkle with Parmesan cheese.