Description
A Valentine request from my wife led to this dish.
Ingredients
- 1 (12 ounce) package dry fettuccine pasta
- 4 slices bacon, chopped
- 1 tablespoon bacon drippings
- olive oil
- 3 cloves garlic, chopped
- ½ small onion, chopped
- 14 ounces frozen shelled and deveined medium shrimp – thawed and patted dry
- 2 teaspoons Italian seasoning
- ground black pepper to taste
- 1 (14.5 ounce) can diced tomatoes with juice
- 4 cups baby spinach leaves
- 1 tablespoon tomato paste (Optional)
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling
- stir in the fettuccine
- and return to a boil. Cook the pasta uncovered
- stirring occasionally
- until the pasta has cooked through
- but is still firm to the bite
- about 8 minutes. Drain well in a colander set in the sink.
- Brown the bacon in a large skillet over medium heat until crisp
- about 5 minutes; stir occasionally. Drain all but 1 tablespoon of the drippings; pour the olive oil into the skillet. Stir in garlic and onion
- and cook until the onion becomes translucent
- about 5 minutes. Stir in the shrimp
- and cook just until pink and opaque
- 2 to 3 more minutes. Mix in Italian seasoning
- black pepper
- and diced tomatoes
- and cook
- stirring occasionally
- until the liquid has reduced by half
- about 10 minutes.
- With a spoon
- move the shrimp to the outside of the skillet. Place the spinach in the center of the skillet
- cover
- and cook until just wilted
- 3 to 5 minutes. Stir the spinach into the shrimp. Mix in the tomato paste if you prefer a thicker sauce. Serve over cooked fettuccine.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 4