This is a basic recipe that you can change up to fit your liking. I almost never make the same thing twice because I always change the ingredients to go along with what we have around the kitchen and what we are in the mood for. Go nuts and see what you end up with!
1/2 Lb of 41/50 peeled and de-veined shrimp
1 lb of GF pasta (we like the Ancient Harvest Quinoa Veggie Curls here)
2 Tbsp Olive Oil (Extra Virgin is nice)
1 small Onion, diced small
1 or 2 cloves of Garlic, minced
2 Cups Chicken Stock
1 Cup Milk
a couple of handfuls of Spinach
2 Tbsp Corn Starch mixed with water to form a slurry
about 5 slices of Bacon, cooked to a crisp and chopped into bite-size pieces
Parmesan Cheese, sliced with a vegetable peeler
Salt and Pepper to taste
any herbs you like, we used rosemary, thyme and oregano
Cook your pasta according to the package directions. In the meantime, heat up the olive oil in a skillet, add the chopped onion and begin to sweat it (not caramelize). Add the minced garlic and cook for just a minute or two, then add the chicken stock and milk. Simmer for a few minutes, and add the corn starch slurry to thicken. Add the spinach (fresh or frozen is fine) until it is completely wilted. Season with the salt and pepper, as well as with your choice of herbs. Add the shrimp in and let them simmer until cooked. They only take maybe 5 minutes tops, until they are pink and a bit curled. Over-cooking will make them chewy and rubbery.
Toss the pasta and sauce together, sprinkle the bacon and parmesan slices over the top. Voila, pasta perfection!