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My review
Naked Shrimp Pasta
Matt Zacek
"A Valentine request from my wife led to this dish."
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Ingredients
50 m servings 531 calsOriginal recipe yields 4 servings
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- US
- Metric
Directions
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Prep
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Ready In
- 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.
Footnotes
- 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.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 531 calories; 13.6 g fat; 69.4 g carbohydrates; 32.9 g protein; 162 mg cholesterol; 605 mg sodium. Full nutrition
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Reviews
Read all reviews 2028 Ratings
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Most helpful positive review
5/7/2011
Important information missing! How much olive oil? Not in the ingredient list, nor in the recipe! What do I do with the bacon and drippings? Leave in the skillet to burn with the shrimp? Add it...
Most helpful critical review
6/18/2012
Just okay. Didn't use the Italian seasoning at all, as is my preference. However you tweak this, as you are bound to do, by all means don't cook the shrimp for ten minutes. A few minutes, unt...
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5/7/2011
Important information missing! How much olive oil? Not in the ingredient list, nor in the recipe! What do I do with the bacon and drippings? Leave in the skillet to burn with the shrimp? Add it...
3/23/2011
Instead of tomatoe sauce I used a light white sauce. It was fantastic! Great recipe; everyone loved it.
6/29/2011
Great recipe! If you want to "skinny" it down, it's very good without the bacon (just use olive oil to cook the onion/garlic).
7/28/2011
Excellent recipe. I did take a little creative license in adding fresh diced tomatoes in addition to the canned, also added some fresh sliced mushrooms and sliced black olives. The recipe as is,...
3/16/2011
Excellent! The only change I made was that I used cheese stuffed tortellini instead of plain pasta, but I know it would be great either way.
7/6/2011
I made this as described, and added a dash of cayenne pepper and some red pepper flakes to give it a kick. I also used the leftover shrimp I grilled last night... just let it heat through so it ...
6/18/2012
Just okay. Didn't use the Italian seasoning at all, as is my preference. However you tweak this, as you are bound to do, by all means don't cook the shrimp for ten minutes. A few minutes, unt...
5/24/2011
Excellent recipe! Beautiful, simple, smells great when family is coming home for dinner. Even my vegetable-phobic 10 year old ate without one complaint, and that's really a compliment!