Rating: 4.5 stars
30 Ratings
  • 5 star values: 15
  • 4 star values: 10
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0

A Valentine request from my wife led to this dish.

Recipe Summary

cook:
35 mins
total:
50 mins
prep:
15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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

500 calories; protein 32.9g; carbohydrates 69.4g; fat 10.2g; cholesterol 159.1mg; sodium 599.8mg. Full Nutrition
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