Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pasta and return to a boil. Cook the pasta, uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 8 minutes. Drain well.
Brown the baon in a large skillet over medium heat until crisp, about 5 minutes, stirring occasionally. Drain all but 1 tbsp of the drippings.
Pour the olive oil into the skillet. Stir in garlic and onion and cook until the onion becomes translucent, about 5 minutes. Stir in the shrimp and cook just until pink and opaque, 2-3 more minutes. Mix in italian seasoning, black pepper, and diced tomatoes and cook, stirring occasionally, until the liquid has reduced by half, about 10 minutes.
With a spoon, move the shrimp to the outside of the skillet. Place the spinach in the center of the skillet. Cover and cook until just wilted, 3-5 minutes. Stir the spinach into the shrimp. Mix in the tomato paste if you prefer a thicker sauce. Serve over pasta.
Originally Submitted
8/5/2014
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