Creamy Bacon and Tuscan Shrimp

Ingredients

• 2 slices thick-cut bacon, chopped
• 1 tbsp extra-virgin olive oil
• 1 1/2 pounds raw shrimp, peeled and deveined
• salt and freshly ground black pepper
• 4 garlic cloves, finely chopped
• 1 tsp dried rosemary
• 1 tsp dried oregano
• 1 tsp paprika
• crushed red pepper flakes
• 1/2 cup sun-dried tomatoes packed in olive oil, drained and chopped
• 1/2 cup dry white wine
• 1 cup full-fat coconut milk or heavy cream
• 3 cups baby spinach
• 1/4 cup grated parmesan cheese
• juice of 1 lemon
• fresh basil leaves, for garnish
• crusty bread or cooked pasta, for serving

Directions

1. Place the bacon in a large skillet over medium heat. Cook until the bacon is crispy and the fat has rendered, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.
2. Add the olive oil to the bacon fat in the skillet and heat over medium heat. Pat the shrimp dry. When the oil is shimmering, add the shrimp and a pinch each of salt and pepper. Cook, flipping once, until the shrimp are pink and opaque, about 2 minutes per side. Add the garlic, rosemary, oregano, paprika, and a pinch of red pepper flakes. Continue cooking, stirring, until the garlic is fragrant, 1 to 2 minutes. Add the sun-dried tomatoes and cook until their oils release, about 1 minute.
3. Pour in the wine, scraping up any browned bits from the bottom of the pan, and bring to a simmer. Cook until the liquid is reduced slightly, 2 to 3 minutes. Stir in the coconut milk, spinach, and parmesan. Return to a simmer and cook until the spinach is wilted, 2 to 3 minutes more. Remove the skillet from the heat. Stir in the lemon juice. Sprinkle the bacon and basil over the top.
4. Serve with crusty bread or your favorite cut of pasta.