Bacon and Shrimp Pasta Toss

By Katecooks

CARBOHYDRATE 48.0gCHOLESTEROL 148.0mgFIBER 3.0gPROTEIN 26.0gSODIUM 570.0mgFAT 11.0gSATURATED_FAT 2.1gMONOUNSATURATED_FAT 5.1gPOLYUNSATURATED_FAT 1.2gCALCIUM 101.0mgIRON 3.0mg

Ingredients

• 8 ounces uncooked penne
• 2 applewood-smoked bacon slices
• 5 garlic cloves, minced
• 1 pound large shrimp, peeled and deveined
• 2 tablespoons extra-virgin olive oil
• 5 cups baby spinach leaves
• 1/2 teaspoon kosher salt

Details

Servings 4
Adapted from cookinglightdiet.com

Preparation

Step 1

1. Cook pasta according to package directions until almost al dente, omitting salt and fat; drain, reserving 3/4 cup cooking liquid.

2. Cook bacon in a large skillet over medium-high heat 10 minutes or until crisp, turning once. Remove from pan; reserve drippings. Crumble bacon. Add garlic to drippings in pan; cook 30 seconds, stirring constantly. Add shrimp; cook 1 1/2 minutes on each side or until done. Remove shrimp from pan; set aside.

3. Add reserved 3/4 cup cooking liquid and oil to pan; bring to a boil. Boil 30 seconds, stirring with a whisk. Add pasta to pan; cook 1 minute, tossing to combine. Stir in spinach, shrimp, and salt. Top with bacon. Serve immediately.