This delicious shrimp pasta is quick to make and packed with fresh flavors that everyone will love. Perfect for a weeknight dinner, it combines tender shrimp with a light, savory sauce that’s sure to satisfy.
Start by bringing 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.
While the pasta cooks, heat a large skillet over medium heat and cook the bacon until it’s nice and crispy, around 5 minutes. Remove all but a tablespoon of the bacon fat, then add the olive oil. Toss in the garlic and onion and cook until the onion softens and turns translucent, which should take about 5 minutes.
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 should take roughly 10 minutes.
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 for 3 to 5 minutes. Once it’s softened, stir the spinach into the shrimp mixture. If you like your sauce a bit thicker, stir in some tomato paste at this point.
Finally, toss the shrimp and spinach sauce with the cooked pasta or spoon it over the top. Serve warm and enjoy!
- Use fresh or thawed shrimp for the best texture and flavor.
- Cook the pasta just until al dente to avoid it getting mushy when mixed with the sauce.
- Reserve some pasta water to loosen the sauce if it becomes too thick.
This dish combines tender shrimp with a light, flavorful sauce that clings perfectly to the pasta. It’s quick to make and feels special enough for both weeknight dinners and entertaining guests.
Serve with a sprinkle of fresh parsley and a squeeze of lemon for brightness. A side of garlic bread or a simple green salad pairs well to balance the meal.
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to keep the pasta moist.
