Marry Me Shrimp Pasta

• ½ pound - pasta
• 4 ounce - pancetta
• 2 cup - raw shrimp
• ⅛  - Salt
• ⅛  - Black pepper
• ½ teaspoon - garlic powder
• ½ teaspoon - onion powder
• ½ teaspoon - paprika
• ½ teaspoon - dried parsley
• ⅛  - Olive oil
• 2 tablespoon - butter
• 1  - onion
• ⅛  - Salt and pepper
• 3 cloves - garlic
• 3 ounce - sun-dried tomatoes
• 1 cup - heavy cream
• ½ cup - chicken broth
• ½ teaspoon - garlic powder
• ½ teaspoon - onion powder
• ½ teaspoon - paprika
• ½ teaspoon - dried parsley
• 1 cup - Parmesan cheese
• ½ cup - spinach
• ⅛  - Reserved pasta water
• ⅛  - parsley

Instructions

1. Cook pasta in salted water until al dente. Reserve 1 cup of pasta water and drain the rest.
2. In a pan, cook pancetta until crispy. Remove and set aside on paper towels.
3. Season shrimp with salt, pepper, garlic powder, onion powder, paprika, parsley, and a drizzle of olive oil.
4. In the same pan, melt butter. Add shrimp and cook on both sides until opaque. Remove and set aside.
5. Add diced onion to the pan, season with salt and pepper, and cook until translucent.
6. Stir in garlic and sun-dried tomatoes. Cook until garlic is fragrant.
7. Add heavy cream and chicken broth. Bring to a simmer.
8. Season the sauce with garlic powder, onion powder, paprika, and parsley.
9. Add Parmesan, chopped parsley, spinach, shrimp, and pancetta. Stir to combine.
10. Add pasta and a splash of reserved pasta water. Mix until creamy and well-coated.
11. Top with more Parmesan and chopped parsley before serving.