Ingredients:
Oil i tbsp
1 tbsp Butter
3 cloves garlic thinly sliced
150 gms cleaned and deveined shrimps
4 strips of bacon cooked and cut up bite size.
150 Gms. Fettucine 80 percent cooked. Al dente. 6 mins
1 cup shredded Spinach
1/4 cup onion finely chopped
1/2 cup shredded Parmigiano Regianno cheese.
1/2 tsp mixed Italian herbs.
Salt to taste
1 tsp Black pepper
Chopped parsley
Method:
Heat 1 tablespoons oil and 1 tbsp butter over low medium heat in a pan.
Add shrimp.
Cook until the shrimp is pink. A minute on each side.
Remove shrimp from pan.
Add some butter
Add chopped onions and garlic and cook till onions translucent. 2 mins. Make sure garlic doesn't burn.
Add spinach, salt to taste, and black pepper and stir for 4 mins.
Pour in 1 cup cream
Add mixed Italian herbs.
bring to a boil.
Add cooked fettuccine, stir until the pasta is evenly cooked.
Mix in the cooked shrimp, bacon, Parmigiano, chopped parsley.
Stir and mix evenly.
Remove from heat Once the cheese has melted.
serve with slightly toasted baguette.
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