Shrimp Pasta Without the Frills

Ingredients 0/12

Step 1

Bring a large pot of salted water to a boil. Once it’s bubbling, add the fettuccine and cook it uncovered, stirring now and then, until it’s tender but still has a bit of bite—about 8 minutes. Drain the pasta well and set it aside.

Step 2

While the pasta cooks, heat a large skillet over medium heat and cook the bacon until it’s nice and crispy, around 5 minutes. Drain off all but a tablespoon of the bacon fat, then add the olive oil. Toss in the garlic and onion, cooking until the onion softens and turns translucent, which should take about 5 minutes.

Step 3

Add the shrimp and cook just until they turn pink and opaque, about 2 to 3 minutes. Sprinkle in the Italian seasoning and black pepper, then stir in the diced tomatoes. Let everything simmer, stirring occasionally, until the sauce thickens and reduces by about half—this usually takes around 10 minutes.

Step 4

Push the shrimp to the edges of the skillet and pile the spinach in the center. Cover the pan and cook until the spinach wilts, about 3 to 5 minutes. Stir the spinach into the shrimp mixture, and if you want a thicker sauce, mix in the tomato paste at this point.

Step 5

Finally, toss the sauce with the cooked fettuccine and serve immediately. Enjoy!