1/3 lb (175 g) pancetta, diced

2 tablespoons (30 ml) canola oil

2 red bell peppers, diced

1 onion, finely chopped

4 cloves garlic, finely chopped

1 cup (250 ml) chicken broth

4 cups (1 litre) fresh spinach, chopped

3/4 lb (350 g) fresh spaghetti (or other pasta of your choice)

1 cup (250 ml) fresh or frozen and thawed Nordic shrimp

Salt and pepper

In a large skillet, brown pancetta in half the oil. Add bell peppers, onion, garlic and remaining oil. Cook until vegetables are tender. Add broth and reduce by half. Add spinach.

Meanwhile, in a pot of salted boiling water, cook pasta until al dente. Drain. Add spaghetti to sauce and mix thoroughly. Divide among four bowls and top with shrimp.

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