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Naked Shrimp Pasta
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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 |
| 1/2 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) |
Directions
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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