Bacon Shrimp Pasta

Bacon Shrimp Pasta


This is all we're making from now until forever.
  • 6 slices bacon, chopped
  • 1 lb. medium shrimp, peeled and deveined
  • kosher salt
  • Freshly ground black pepper
  • 1 tsp. crushed red pepper flakes
  • 2 c. chopped tomatoes
  • 3 c. baby spinach
  • 3 cloves garlic, minced
  • 1 c. heavy cream or half-and-half
  • 1 c. shredded mozzarella
  • ½ c. freshly grated Parmesan, plus more for garnish
  • 12 oz. cooked angel hair
  • Sliced fresh basil, for garnish
  1. In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Drain, reserving 1 tablespoon fat, and transfer to a paper towel-lined plate.
  2. Add shrimp to skillet and season with salt, pepper, and red pepper flakes. Cook until pink, 2 minutes per side. Add tomatoes and baby spinach and toss until wilted, 1 minute, then add heavy cream, mozzarella, and Parmesan and let simmer 2 minutes. Add cooked angel hair and bacon and toss until completely combined.
  3. Garnish with basil and Parm and serve.

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