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Shells and Shrimp with Spinach
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Prep Time:
25 minutes
Total Time:
25 minutes
30-minute creamy shrimp Alfredo pasta: Quick Italian restaurant-style dish with succulent shrimp, garlic, and pasta bathed in luscious Alfredo sauce.
Ingredients:
  • 18 uncooked jumbo pasta shells (about 6 oz)
  • 1/4 cup Progresso™ Parmesan bread crumbs
  • 1 teaspoon butter or margarine
  • 2 tablespoons chopped fresh parsley
  • 3 slices bacon
  • 1 medium onion, chopped (1/2 cup)
  • 2 cloves garlic, finely chopped
  • 1/2 cup dry white wine or nonalcoholic white wine
  • 18 uncooked large shrimp (about 1 lb), peeled, deveined
  • 1/2 cup half-and-half
  • 1 container (10 oz) refrigerated Alfredo pasta sauce
  • 2 cups packed fresh spinach leaves
Instructions:
  • Prepare the pasta according to package instructions and ensure it is well-drained.
  • In a 1-quart saucepan, sauté bread crumbs and butter over medium-high heat for 3 to 4 minutes, stirring constantly, until they turn golden brown. Add parsley, then remove from heat.
  • In a large skillet, crisp up the bacon on medium-high heat, turning it occasionally until it's nice and crisp. Once done, remove the bacon from the skillet and let it drain on paper towels, then crumble it.
  • In the same skillet, sauté the onion and garlic in the flavorful bacon drippings over medium-high heat until the onion is crisp-tender and just starting to brown. Add wine and shrimp, then reduce heat to medium and cook for 2 to 3 minutes until the shrimp begin to turn pink.
  • Add the creamy half-and-half, rich Alfredo sauce, fresh spinach, cooked pasta and crispy bacon to the pan. Heat until everything is thoroughly warm and the spinach is beautifully wilted. Garnish the shrimp mixture with a sprinkle of breadcrumbs before serving.

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