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Ingredients
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1 (12 ounce) package dry fettuccine pasta
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4 slices bacon, chopped
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1 tablespoon bacon drippings
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olive oil
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3 cloves garlic, chopped
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½ small onion, chopped
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14 ounces frozen shelled and deveined medium shrimp - thawed and patted dry
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2 teaspoons Italian seasoning
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ground black pepper to taste
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1 (14.5 ounce) can diced tomatoes with juice
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4 cups baby spinach leaves
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1 tablespoon tomato paste (Optional)
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.
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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.
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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.
Cook's Note
Depending on the amount of liquid in your can of tomatoes, you may need to add a tablespoon of tomato paste or prepared spaghetti sauce to thicken.
Nutrition Facts (per serving)
500 | Calories |
10g | Fat |
69g | Carbs |
33g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 500 | |
% Daily Value * | |
Total Fat 10g | 13% |
Saturated Fat 2g | 12% |
Cholesterol 159mg | 53% |
Sodium 600mg | 26% |
Total Carbohydrate 69g | 25% |
Dietary Fiber 5g | 18% |
Total Sugars 6g | |
Protein 33g | 66% |
Vitamin C 20mg | 23% |
Calcium 132mg | 10% |
Iron 9mg | 48% |
Potassium 721mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.