Ingredients Jump to Instructions ↓

  1. 1 (12 ounce) package dry fettuccine pasta

  2. 4 slices bacon, chopped

  3. 1 tablespoon bacon drippings olive oil

  4. 3 cloves garlic, chopped

  5. 1/2 small onion, chopped

  6. 14 ounces frozen shelled and deveined medium shrimp - thawed and patted dry

  7. 2 teaspoons Italian seasoning ground black pepper to taste

  8. 1 (14 1/2 ounce) can diced tomatoes with juice

  9. 4 cups baby spinach leaves

  10. 1 tablespoon tomato paste

Instructions Jump to Ingredients ↑

  1. 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.


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