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
Preparation
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!
