Bring a pot of salted water to boil.

Start by cooking your diced bacon in a large skillet until golden brown, then remove the meat with a slotted spoon, keeping the bacon renderings in the pan.

On medium-low heat, add the butter with the bacon drippings until melted. Then sprinkle in the flour and minced garlic, cooking for about 30-60 seconds.

Add your pasta to the pot of boiling water to cook until al dente while you are making the sauce.

Next, add the heavy cream, oregano, and sun-dried tomatoes to the skillet. Stir to combine, then add the shrimp.

Cook the shrimp for about 5 minutes until they start to create a “C” shape.

Add the spinach, basil, and bacon bits. Stir to combine.

Finally, add the drained al dente pasta and toss to combine with the sauce.

Top with additional basil and salt and pepper, to taste.