Whole Wheat Spaghetti with Basil, Shrimp and Bacon

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This dish is easy and delicious – the perfect combination when it comes to dinner. Do yourself a favor and buy the EZ Peel shrimp (the kind that’s been cleaned and only need the shells slipped off) to make this meal even easier. Do yourself another favor and buy a box of Hodgson Mill Whole Wheat Thin Spaghetti. The whole wheat pasta compliments all of the other flavors going on in the dish without overpowering them. Chances are, you’ll be able to sneak in some healthy whole wheat without it being noticed which makes adding whole grains to your diet a piece of cake – or a bowl of pasta – in this case.


  • 1 lb Hodgson Mill Whole Wheat Thin Spaghetti
  • 1 lb bacon, thick cut, cut into 1/2 in. pieces
  • 4 cloves garlic
  • 1 14.5 oz can diced tomatoes, with juice
  • 1 cup heavy cream
  • 3/4 cup clam juice, (bottled)
  • 1 cup fresh basil, chopped
  • salt, to taste
  • pepper, to taste
  • 1 lb shrimp, peeled and deveined


Cook the spaghetti in a large pot of boiling water until tender but still firm to the bite.  Drain and put in a large serving bowl.  Set aside.

Cook the bacon in a large skillet until it is brown and crispy.  Remove the bacon and set aside.  Pour out all but one tablespoon of bacon drippings.

In the same skillet, cook the garlic in the bacon drippings for about 30 seconds.  Then add the tomatoes, cream, clam juice, ½ cup of the basil, and a shake of salt and pepper.  Bring to a boil and then reduce the heat to medium low and allow the sauce to simmer until it is slightly thickened – about 10 minutes.

Add the shrimp and cook until pink and cooked throughout – stirring as necessary – about 3 minutes.  Add the bacon and simmer until warmed through – just a minute or two more.

Pour the sauce over the top of the cooked spaghetti noodles, sprinkle the remaining ½ cup of chopped basil on top and toss it all together until the pasta is well coated.  Season with salt and pepper to taste.

Serve immediately.

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