Yields: 4-6 servings | Cook Time: 40 minutes
4 c. Linguine, cooked
4 Bacon Slices, diced
1 lb. Shrimp, peeled and deveined
4 Garlic Cloves, minced
1 c. Cherry Tomatoes, halved
2 c. Spinach, packed
¾ c. Gojo Hibachi Yellow Sauce
½ c. Parmesan cheese
Salt and Pepper to taste
Heat a large non-stick skillet over medium-high heat. Cook bacon pieces until crispy. Remove bacon and reserve some of the bacon grease to the side for cooking (Don’t burn yourself!)
Clean pan and return to the stovetop. Add 2 T. of bacon grease to the pan and heat on medium-high heat. When the pan is hot add shrimp. Cook on each side for about 2 minutes on each side, or until cooked through. Remove from pan and set to the side.
Add garlic and cherry tomatoes and cook on medium heat. Once the tomato cooks down a little add the yellow sauce, cook for about another 2 minutes.
Add pasta, spinach, bacon, and shrimp, salt and pepper to the simmering sauce and coat all the ingredients well.
Plate, top with parmesan cheese and enjoy!