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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