1 pound Wild Patagonian Pink™ Shrimp-Peeled, Tail-Off, thawed and drained according to package directions*
8 oz dried Campanelle pasta, cooked according to package directions
1 tbsp butter
2 slices bacon, diced or cut into slices
1 shallot, minced
2 cloves garlic, minced
½ cup white wine, Chardonnay preferred
1 cup heavy cream
5 oz baby spinach
½ cup freshly grated parmesan cheese
Salt and ground black pepper to taste
To make
Instructions
Heat a large skillet over medium-high heat. Add butter and melt. Add bacon and cook about 3-4 minutes while stirring. Add shallots and cook for 1 minute. Stir in garlic until fragrant, about 30 seconds. Add wine and heavy cream, stirring frequently about 10 minutes to reduce sauce. Add thawed shrimp and cook 5 minutes. Add spinach and stir until wilted. Stir in pasta and heat until hot and cream sauce is reduced. Stir in shredded parmesan cheese, season with salt and pepper to taste. * If you are unable to find Wild Patagonian Pink™ Shrimp you can substitute with any Aqua Star raw, peeled, tail-off shrimp.