One Pan Penne with Shrimp and Sundried Tomatoes

 

4 slices bacon, cut into 1-inch pieces

1 C. sweet onion, diced

1 pound raw, peeled shrimp

3 T. extra virgin olive oil

1/4 C. dry white wine

2 T. garlic, minced

1/2 C. sundried tomatoes, drained

2 C. fresh baby spinach leaves

A small handful of julienned basil leaves

1 lb. penne pasta, cooked and drained

cayenne pepper, to taste

salt and pepper, to taste

 

In a large sauté pan, cook the bacon until crisp. Drain the bacon on paper towels and reserve 2 T. of bacon grease in the pan. Add the onion to the pan and sauté over medium heat until tender, about 5 minutes. Season the shrimp with cayenne, salt and pepper. Increase the heat to high and add the olive oil to the sautéed onion mixture. When the oil is hot, add the seasoned shrimp and sauté until they are partially cooked, 2 to 3 minutes. Deglaze the pan with the white wine and then add the garlic, sundried tomatoes, spinach leaves and basil and cook 1 minute more, stirring often. Add the pasta and toss to coat.