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Creamy Angel Hair Pasta with Bacon and Shrimp

Ingredients:
▢8 ounces Angel hair pasta
▢8 slices bacon, diced
▢1 pound medium shrimp, peeled and deveined
▢4 garlic cloves, minced
▢salt and pepper
▢1 (14-ounce) can petite diced tomatoes, drained
▢1 cup heavy cream
▢1/2 teaspoon crushed red pepper flakes
▢1 cup shredded mozzarella cheese
▢1/2 cup freshly shredded Parmesan cheese
▢2 cups baby spinach

Instructions:
Bring a large pot of salted water to a boil. Cook angel hair according to package directions.
Reserve 1/2 cup of the pasta water and then drain the pasta.
Cook bacon in a large nonstick skillet until crispy. Remove with a slotted spoon and place on a paper towel-lined plate.
Pour all but 1 tablespoon of grease out of skillet.

Place skillet over medium-high heat and cook shrimp and garlic in the bacon grease until shrimp turn pink. Remove with a slotted spoon and place in a bowl. Set aside.
To the skillet, add diced tomatoes, heavy cream, and red pepper flakes.
Simmer for 3 to 5 minutes to thicken some.

Turn heat to low and stir in mozzarella cheese and Parmesan cheese until melted.
Add spinach, angel hair pasta, and shrimp/ garlic mixture. Stir to mix.
Season to taste with salt and pepper. Stir in bacon.
If sauce is too thick, add in some of the reserved pasta water.
Serve with additional Parmesan cheese.

****
If you prefer, you can use spaghetti, linguine, fettuccini, or even penne instead
Instead of shrimp, scallops or chicken can be used.****