Shrimp Linguine with Tomatoes

1 (12 ounce) package linguine pasta

¼ 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

½ cup chopped green onions

1 cup half-and-half cream

¼ cup freshly grated Parmesan cheese

¼ cup shredded Monterey Jack cheese

1 pound cooked shrimp

¼ cup toasted pine nuts

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.

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.

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.

Serve sauce over pasta, and sprinkle with pine nuts.