Pasta with Florentine Shrimp

• 8 ounces, weight Angelhair Pasta, Whole Wheat Preferred
• 2 Tablespoons Extra Virgin Olive Oil
• 1 Tablespoon Butter
• 2 cloves Garlic, Thinly Sliced
• 4 Baby Bella Mushrooms, Sliced
• 1/4 cups Sweet Onion In 1/2" Dice
• 1/2 pounds Raw Shrimp, Peeled & Deveined
• 1/2 teaspoons Coarse Salt
• 1/2 teaspoons Freshly Ground Black Pepper
• 1 teaspoon Crushed Red Pepper Flakes, Or To Taste
• 1/2 cups Grape Tomatoes, Halved
• 6 ounces, weight Baby Spinach
• 1 Tablespoon Lemon Juice, Prefferably Fresh
• 2 Tablespoons Italian Dressing (optional)
• Optional For Serving: Grated Parmesan Cheese

1. Cook the pasta according to package directions.
2. Meanwhile, in a large skillet over medium heat, warm the olive oil and butter.
3. Add the garlic, mushrooms and onion.
4. Saute until the onion is translucent, 2-3 minutes.
5. Add the shrimp, and saute for 2-3 minutes on each side depending on the size of the shrimp, being careful not to overcook them.
6. Add the salt, pepper, and red pepper flakes.
7. Stir in the tomatoes and spinach and toss lightly, cooking until the spinach is wilted.
8. At the end of cooking, stir in the lemon juice and the Italian dressing, if using.
9. Drain the pasta and add it into the skillet.
10. Toss lightly and serve with freshly-grated Parmesan cheese.
11. Cooks note: If desired, prepare recipe as printed except cook the shrimp in another pan.
12. Serve the shrimp alongside the pasta or arranged on top of the pasta.
13. I have found there are those who do not like their shrimp in anything.
14. Enjoy!

pasta, olive oil, butter, garlic, bella mushrooms, sweet onion, shrimp, salt, freshly ground black pepper, red pepper, grape tomatoes, spinach, lemon juice, italian dressing, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/pasta-with-florentine-shrimp/ (may not work)