Yep, this meal is why I married Dan!
1 lb 55-60 count shrimp
5 garlic cloves, minced
1 small onion, chopped
1 bundle fresh spinach, chopped
1/2 small red bell
pepper, chopped
A handful of Sun Dried Tomatoes, chopped
1/2 package of bacon, fried, crumbled
1 package pine nuts
1 pint heavy whipping cream
Parmesean cheese, grated.
Shrimp usually comes in shell. Peel, devein, butterfly. (I recently discovered this can be done in one step – use sharp serrated knife, draw knife down middle of shrimp"s back, slicing through shell and halfway through shrimp"s back. Knife serration removes vein, shell and legs pull off completely.) Set aside.
Cook bacon and set aside, in the bacon oil, sautee the pine nuts, also set aside.
Sautee all vegetables in small amount of olive oil or the remaining bacon grease. When onions are transparent, stir in shrimp and add in bacon and pine nuts. Sautee until shrimp are uniformly pink. Add cream, stir gently until it begins to boil. Add in parmesean cheese until it blends with everything else. Serve immediately over pasta.
You can take out any of the things that do not sound good to you but when all the veggies are used, it is an array of colors that look as good as they taste.
Best with fresh pasta and garlic bread.
Enjoy!