
How To Make Shrimp Pasta With Bacon
Whip up a tasteful plate of this shrimp pasta, loaded with plump shrimp and crispy bacon, simmered in a savory tomato sauce, for a fuller meal!
Serves:
Ingredients
- 12ozdry fettuccine pasta,(1 package)
- 4bacon slices,chopped
- 1tbspbacon drippings
- olive oil
- 3garlic cloves,chopped
- ½small onion,chopped
- 14ozmedium shrimp,frozen, shelled and deveined, thawed and patted dry
- 2tspItalian seasoning
- ground black pepper,to taste
- 14.5oztomatoes with juice,(1 can), diced
- 4cupsbaby spinach leaves
- 1tbsptomato paste
Instructions
-
Fill a large pot with lightly salted water, then 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, for 8 minutes until the pasta has cooked through. Drain well in a colander, then let set in the sink.
-
Brown the bacon in a large skillet over medium heat for 5 minutes until crisp. Stir occasionally. Drain all but 1 tablespoon of the drippings.
-
Pour the olive oil into the skillet. Stir in the garlic and onion, then cook for about 5 minutes until the onion becomes translucent.
-
Stir in the shrimp, and cook for 2 to 3 more minutes just until pink and opaque.
-
Mix in the Italian seasoning, black pepper, and diced tomatoes then cook, stirring occasionally, for about 10 minutes until the liquid has reduced by half.
-
With a spoon, move the shrimp to the outside of the skillet. Place the spinach in the center of the skillet, cover, and cook for 3 to 5 minutes, until just wilted.
-
Stir the spinach into the shrimp. Mix in the tomato paste for a thicker sauce.
-
Serve over cooked fettuccine, and enjoy!
Nutrition
- Calories:Â 615.01kcal
- Fat:Â 22.36g
- Saturated Fat:Â 6.20g
- Trans Fat:Â 0.06g
- Monounsaturated Fat:Â 10.32g
- Polyunsaturated Fat:Â 3.64g
- Carbohydrates:Â 72.44g
- Fiber:Â 4.98g
- Sugar:Â 6.20g
- Protein:Â 30.01g
- Cholesterol:Â 147.59mg
- Sodium:Â 805.59mg
- Calcium:Â 114.71mg
- Potassium:Â 739.32mg
- Iron:Â 2.91mg
- Vitamin A: 151.49µg
- Vitamin C:Â 19.36mg
Have your own special recipe to share? Submit Your Recipe Today!