SHELLS AND SHRIMP WITH SPINACH

Shells and Shrimp with Spinach image

Make Italian restaurant fare in less than 30 minutes! Shrimp, pasta and garlic are smothered in a delicious Alfredo sauce.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 6

Number Of Ingredients 12

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Ingredients

18 uncooked jumbo pasta shells (about 6 oz)
1/4 cup Progresso™ Parmesan bread crumbs
1 teaspoon butter or margarine
2 tablespoons chopped fresh parsley
3 slices bacon
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1/2 cup dry white wine or nonalcoholic white wine
18 uncooked large shrimp (about 1 lb), peeled, deveined
1/2 cup half-and-half
1 container (10 oz) refrigerated Alfredo pasta sauce
2 cups packed fresh spinach leaves

Steps:

Cook pasta as directed on package; drain well.
Meanwhile, in 1-quart saucepan, cook bread crumbs and butter over medium-high heat 3 to 4 minutes, stirring constantly, until browned. Stir in parsley; remove from heat.
In 12-inch skillet, cook bacon over medium-high heat, turning occasionally, until crisp; remove from skillet and drain on paper towels. Crumble bacon.
In same skillet, cook onion and garlic in bacon drippings over medium-high heat, stirring frequently, until onion is crisp-tender and starting to brown. Stir in wine and shrimp. Reduce heat to medium; cook 2 to 3 minutes, stirring frequently, until shrimp begin to turn pink.
Stir in half-and-half, Alfredo sauce, spinach, drained pasta and cooked bacon; cook until thoroughly heated and spinach is wilted. Serve shrimp mixture sprinkled with bread crumb mixture.

Nutrition Facts : Calories 420, Carbohydrate 34 g, Cholesterol 170 mg, Fat 4, Fiber 2 g, Protein 23 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 3 g, TransFat 1/2 g