SAVORY SHRIMP & SPINACH PASTA

Savory Shrimp & Spinach Pasta image

Provided by Sheri Raleigh-Yearby @ChefSheShe

Categories Seafood

Number Of Ingredients 12

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2 pound(s) gulf shrimp, peeled and deveined
1 bag(s) angel hair pasta
4 - bacon strips, cooked crisp, chopped
1 medium red pepper, diced
1 medium onion, diced
1 cup(s) celery, diced
1 can(s) tomatoes, petite diced
2 tablespoon(s) concentrated chicken stock, knorrs
1/2 cup(s) white wine
3 clove(s) garlic, minced
2 - green onion stems, sliced
1 bunch(es) spinach, fresh

Steps:

Cut 4 strips of thick cut bacon into small pieces. In a large non-stick or cast iron skillet, cook bacon until crisp, remove from pan. Drain on paper towel.
Add 2 Tbps of extra virgin olive oil to the pan drippings (if you want to cut the fat, remove the pan drippings). Add in your diced onions, red peppers, and celery. Saute until tender. Stir in petite diced tomatoes and minced garlic.
Season peeled and deveined shrimp with your favorite Creole Seasoning. I love Tony' Chachere's or South Creole Foods. Add to mixture and cook until a C is formed or shrimp turn pink.
Boil salted water with 1 Tbsp. of EVOO. Add angel hair pasta and stir briskly to prevent clumping. Angel hair pasta cooks very quickly, so don't walk away! Cook al dente.
Place cooked pasta into your skillet with your vegetables and stir with a pasta fork.
Add in 2 Tbsp. of Knorr's chicken stock and white wine. Add in cooked shrimp, crisp bacon. Simmer for about 2 min. Then add in washed and drained fresh spinach leaves. Stir the spinach in until wilted.
Top with slivers of green onion.Voila! Now serve this easy Savory Shrimp & Spinach Pasta to your guest with a side of garlic bread! This dish pairs well with a glass of Butter Chardonay. Tres bien!