Shrimp Pasta in Its Purest Form

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Step 1

Start by bringing a large pot of salted water to a rolling boil. Once it’s bubbling, add the fettuccine and cook it uncovered, giving it a stir 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.

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Step 2

While the pasta is cooking, 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 and cook until the onion is soft and translucent, which should take about 5 minutes.

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Step 3

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

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Step 4

Push the shrimp to the edges of the pan and pile the spinach in the center. Cover the skillet and let the spinach wilt gently, about 3 to 5 minutes. Once it’s softened, stir the spinach into the shrimp mixture. If you like a thicker sauce, stir in some tomato paste at this point.

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Step 5

Finally, toss the sauce with the cooked fettuccine and serve it up warm. Enjoy!