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 cups chopped tomatoes
3 cups baby spinach
4 cloves garlic, minced
1 cup heavy cream
1 cup shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese, plus more for garnish
12 oz. cooked angel hair
Sliced fresh basil, for garnish
DIRECTIONS
In a large skillet over medium heat, cook bacon until crispy, 8 minutes.
Drain, reserving 1 TBSP fat, and transfer to a paper towel-lined plate.
Add shrimp to the 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, about 1 minute.
Add heavy cream, mozzarella cheese and Parmesancheese.
Simmer for 2 minutes.
Add cooked angel hair and bacon and toss until completely combined.
Garnish with basil and Parmesan cheese.
Serve.
