Naked Shrimp Pasta recipe
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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
Nutrition Info
- 499.8 caloriescarbohydrate: 69.4 gcholesterol: 159.1 mgfat: 10.2 gfiber: 5.1 gprotein: 32.9 gsaturatedFat: 2.4 gservingSize: -sodium: 599.8 mgsugar: 6.4 gtransFat: : -unsaturatedFat: : -
Directions Naked Shrimp Pasta
Directions
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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.