Lighten Up Shrimp Scampi Pasta with Spinach

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   1.

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   Cook the pasta in salted boiling water according to package instructions for just under al dente.

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   This will be 2 to 3 minutes less than what the pasta package directions say for al dente (it will cook further in the sauce).

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   Drain the cooked pasta, but reserve about 1 cup of the pasta water.

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   Set both aside.

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   2.

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   Meanwhile season the shrimp with salt and pepper.

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   3.

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   Heat the olive oil in a large skillet between medium and medium high heat.

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    4.

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    Add the shrimp to the hot pan.

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    5.

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    When the underside of the shrimp has changed color, about 2 to 3 minutes; turn them over.

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    6.

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    Add the shallots, garlic, and crushed chili peppers to the shrimp.

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    Cook for another 2 minutes, stirring to keep the garlic from burning.

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    7.

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    Toss in the spinach and season with a pinch of salt and pepper.

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    8.

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    When the spinach had barely wilted, add the white wine and allow the wine to reduce by half.

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    9.

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    When the wine has reduced, stir in the butter, and add the cooked pasta along with about 1/2 cup of the reserved pasta water.

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    Toss and cook until the pasta is completely cooked.

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    If the pasta is too dry, add a little of the remaining pasta water at a time until you have the amount of liquid you like.

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    10.

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    Add the chopped parsley, squeeze the juice of half a lemon over the pasta, and season with salt and pepper to taste.

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    Plate your pasta.

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    11.

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    Cut the other half of the lemon into wedges, and garnish the pasta with the lemon wedges.

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    12.

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    If desired, serve the pasta with grated Parmesan cheese.

* Per serving · 4 servings · Values may vary.