Whole Wheat Spaghetti with Basil, Shrimp and Bacon

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Dietary: Peanut-Free, Tree-Nut Free, Whole Grain

Easy and delicious, with the bold flavor of bacon, basil, and tender shrimp.

Prep: 10 min
Total Time: 40 min
Yield: 6-8 servings


  • 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 according to package directions. Drain, cover, and keep warm. Set aside.
  • Cook the bacon in a large skillet until it is brown and crispy. Drain on paper-towel lined plate. Crumble bacon Set aside.
  • Pour out all but one Tbsp of bacon drippings from pan. Add garlic to bacon drippings, saute 30 seconds. Add tomatoes, cream, clam juice, 1/2 cup basil, salt and pepper to taste. Bring to a boil. Reduce heat to medium-low, simmer until slightly thickened, about 10 minutes.
  • Add shrimp to sauce and simmer until shrimp are pink and cooked thoroughly, about 3 minutes, stir frequently. 
  • Add bacon, simmer until warm,1-2 minutes.
  • In serving bowl ,combine sauce with cooked spaghetti.
  • Top with the remaining basil, salt and pepper to taste.
  • Serve warm.