Ingredients
6 slices bacon, chopped
1 lb. medium shrimp, peeled and deveined
kosher salt
Freshly ground black pepper
1 tsp. crushed red pepper flakes
2 c. chopped tomatoes
3 c. baby spinach
3 cloves garlic, minced
1 c. heavy cream or half-and-half
1 c. shredded mozzarella
1/2 c. freshly grated Parmesan, plus more for garnish
12 oz. cooked angel hair
Sliced fresh basil, for garnish
Preparation
Step 1In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Drain, reserving 1 tablespoon fat, and transfer to a paper towel-lined plate.Step 2Add shrimp to skillet and season with salt, pepper, and red pepper flakes. Cook until pink, 2 minutes per side. Add tomatoes and baby spinach and toss until wilted, 1 minute, then add heavy cream, mozzarella, and Parmesan and let simmer 2 minutes. Add cooked angel hair and bacon and toss until completely combined.Step 3Garnish with basil and Parm and serve.
