Pasta Athena

• 1 lb favorite pasta (I usually use linguini)
• 1 tablespoon olive oil
• 2 tablespoons butter
• 4 -6 cloves garlic, sliced
• 1 lb large peeled shrimp
• 3/4 cup white wine
• 1/3 cup cream (or half-n-half)
• 1 pint grape tomatoes
• 1 cup pitted kalamata olive, drained
• 3 -4 large handfuls Baby Spinach
• 1 cup crumbled feta cheese
• salt and pepper

1. In a large pot, boil salted water and cook the pasta as directed on the box. Meanwhile, heat a LARGE skillet to medium-high heat.
2. Add oil and butter. Once melted, add the garlic and shrimp. *If you like a thick cream sauce, sprinkle the shrimp with 2 tsps. flour before adding them to the skillet.
3. Cook about one minute, then add the wine and cream. Toss and cook another minute, then add olives and tomatoes. Cook another minute or two.
4. Finally, mix in the strained pasta and spinach leaves. Remove from heat once the spinach wilts. Salt and Pepper to taste. (Season carefully, the olives and feta add a lot of salt!).
5. Divide onto plates and top with feta cheese.

favorite pasta, olive oil, butter, garlic, shrimp, white wine, cream, grape tomatoes, olive, feta cheese, salt

Taken from www.food.com/recipe/pasta-athena-441132 (may not work)