Bacon and Shrimp Pasta Toss
  • 12 oz. penne
  • 2 slices bacon
  • 5 garlic cloves
  • ¾ lb. large shrimp, peeled and deveined
  • 1 T. olive oil
  • 1 T. butter
  • 4 c. fresh baby spinach leaves
  • 1 t. lemon juice
  • salt and pepper
  • Parmesan cheese
  1. Cook the pasta according to the package directions. Drain, reserving ¾ cup of cooking liquid.
  2. Cook the bacon in a large skillet over medium high heat. Cook until brown. Remove from the pan and place on a paper towel lined plate.
  3. Add the garlic to the bacon drippings and lower heat to medium. Saute for 30 seconds and then add the shrimp. Cook for 2 minutes per side. Remove from pan and set aside.
  4. Add the olive oil and butter to the skillet. Heat until butter has melted. Add in the reserved cooking liquid and bring to a boil. Add the penne to the pan and cook for 1 minute, tossing to combine. Stir in the spinach, shrimp, salt, pepper, and lemon juice. Cook for 2 more minutes.
  5. Place pasta on a plate and top with crumbled bacon and Parmesan cheese.
Source: Adapted from Cooking Light
Recipe by Hezzi-D's Books and Cooks at