Creamy Tuscan Shrimp with Bacon, Tomatoes, Spinach & Zucchini Noodles

Directions

1. Wash and dry all fresh produce and pat the shrimp dry if needed.
2. Cook the bacon in a skillet over medium heat until crispy, then transfer to a paper towel and leave the drippings in the pan.
3. Prepare the zucchini by trimming and creating noodles with a julienne or peeler; set aside.
4. Halve the grape tomatoes and measure out the remaining ingredients.
5. Add the tomatoes and seasonings to the skillet with the bacon drippings and cook until the tomatoes soften.
6. Grate the Parmesan and mince the garlic while the tomatoes cook.
7. Add the garlic and shrimp to the skillet and cook until the shrimp are opaque on both sides.
8. Toss in the spinach in batches, allowing each handful to wilt before adding the next.
9. Stir in the zucchini noodles, Parmesan (reserve a small handful for garnish) and cream; cook until the sauce is smooth and heated through.
10. Fold in half of the basil ribbons and remove from heat; stir to combine.
11. To serve, divide between bowls, top with the remaining basil and Parmesan, and finish with the crisp bacon.