Prepare the shrimp (see 'Hints') and season lightly with salt and pepper. Cut up the bacon and mushrooms into easy-to-eat pieces (or shred the mushrooms if using shimeji). Roughly chop the spinach.
Chop the garlic very finely.
Bring plenty of water to a boil, add salt and cook the pasta.
Stir-fry some oil and garlic in a frying pan until fragrant. Put in the shrimp and stir-fry. Add the bacon and continue stir-frying. Add the white wine and let the alcohol evaporate.
Add the spinach and stir-fry quickly. Put in the dashi soy sauce and butter, and mix. Add the pasta, and toss together rapidly.
Taste, and add some salt and pepper if needed. Transfer to serving plates and it's done. Add some shredded nori seaweed on top to taste.
I used this oyster-flavored soy sauce. If you don't have this or dashi soy sauce, try using konbu seaweed-based mentsuyu sauce with some straight soy sauce added. Mentsuyu sauce is sweeter than dashi soy sauce.
Story Behind this Recipe
I love sauteed shrimp and spinach, so I combined it with pasta.
To prepare the shrimp: Take off the shells and massage with salt or katakuriko potato starch flour, then rinse well. Remove the digestive tracks. Reserve the moisture that comes out of the shrimp. If you don't have shrimp, it's delicious with just the bacon and spinach. Use more shrimp if you like.