Linguine pasta, spinach,
BWW parmesan garlic sauce,
heavy whipping cream,
Kraft Italian cheese shredded.
In a skillet cook chopped bacon until crispy.
Remove bacon set to the side. Leave a lil bacon grease and crumbs.
Add a half stick of butter, minced garlic, parsley, garlic and onion powder, pepper and a lil cajun seasoning..
Add a container of BWW parmesan garlic sauce. Let simmer. Boil a half of box of linguine snap into three parts. Grill chicken breast and slice.
In another skillet cook raw jumbo shrimp season with seafood seasoning, garlic and onion powder, black pepper and cajun seasoning cook until they turn pink.
In the skillet with the butter sauce add spinach, tomatoes, Italian cheese and a lil heavy whipping cream. Then add linguine noddles and shrimp. Stir and heat until hot and sprinkle with bacon.