Bacon and Shrimp Pasta Toss

Yield: Serves 4 (serving size: about 1 3/4 cups)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 22 Minutes
Total: 22 Minutes

Nutritional Information

Amount per serving
  • Calories: 396
  • Fat: 11g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 5.1g
  • Polyunsaturated fat: 1.2g
  • Protein: 26g
  • Carbohydrate: 48g
  • Fiber: 3g
  • Cholesterol: 148mg
  • Iron: 3mg
  • Sodium: 570mg
  • Calcium: 101mg

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

Preparation

  1. 1. Cook pasta according to package directions until almost al dente, omitting salt and fat; drain, reserving 3/4 cup cooking liquid.
  2. 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. 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.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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