Ingredients
18
uncooked jumbo pasta shells (about 6 oz)
1/4
cup Progresso™ Parmesan bread crumbs
1
teaspoon butter or margarine
2
tablespoons chopped fresh parsley
3
slices bacon
1
medium onion, chopped (1/2 cup)
2
cloves garlic, finely chopped
1/2
cup dry white wine or nonalcoholic white wine
18
uncooked large shrimp (about 1 lb), peeled, deveined
1/2
cup half-and-half
1
container (10 oz) refrigerated Alfredo pasta sauce
2
cups packed fresh spinach leaves
Preparation
Cook pasta as directed on package; drain well.
Meanwhile, in 1-quart saucepan, cook bread crumbs and butter over medium-high heat 3 to 4 minutes, stirring constantly, until browned. Stir in parsley; remove from heat.
In 12-inch skillet, cook bacon over medium-high heat, turning occasionally, until crisp; remove from skillet and drain on paper towels. Crumble bacon.
In same skillet, cook onion and garlic in bacon drippings over medium-high heat, stirring frequently, until onion is crisp-tender and starting to brown. Stir in wine and shrimp. Reduce heat to medium; cook 2 to 3 minutes, stirring frequently, until shrimp begin to turn pink.
Stir in half-and-half, Alfredo sauce, spinach, drained pasta and cooked bacon; cook until thoroughly heated and spinach is wilted. Serve shrimp mixture sprinkled with bread crumb mixture.
