INGREDIENTS:
Shrimp 2 lbs
Rotini Pasta 12 oz
Cherry Tomatoes halved 1 cup
Baby Spinach 10 oz
Olive Oil 2 Tbsp
Salt
Black Pepper 1 Tbsp
Garlic Powder 1 Tbsp
Greek Seasoning 1 Tbsp
SAUCE:
Unsalted Butter 4 Tbsp
Minced Garlic 2 Tbsp
Flour 1 Tbsp
Dry White Wine 3/4 cup
Water from pasta 1 cup
DIRECTIONS:
Add olive oil to pan and heat to medium high heat, once hot saute spinach and set aside
In sauce pan melt butter over medium heat, once melted add minced garlic and saute for 1 – 2 minutes, add flour and stir until combined well, add in wine slowly and combine, add halved tomatoes reduce heat to medium low and allow to cook for 5 minutes, set aside
In a large pot started salted water to boil, once boiling add pasta and Shrimp, allow to come back to boil and let boil, stirring occasionally, for approximately 7 minutes (that’s usually al dente)
Drain pasta and Shrimp and stir in 1 Tbsp of olive oil, add pasta and Shrimp to large bowl, add seasonings and combine, add increments of the pasta water if needed
Enjoy ❤