Lemon Pasta with Shrimp, Tomatoes and Spinach
- 8 oz dry spaghetti or fettuccini
- 1 Tbsp canola oil
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1-1/2 lbs shrimp, peeled and deveined
- Salt and fresh pepper, to taste
- 1 clove garlic, crushed
- 1-1/2 cups cherry tomatoes, halved
- 1/4 cup white wine
- 4 cups spinach, packed
- 2 Tbsp Spice Hut blend, Luigi’s Italiano
- 1 lemon, zest grated and juiced
In a large pot, cook pasta according to package instructions. Drain well and lightly toss with 1 tablespoon canola oil. Let cool on a tray. Set aside.
In medium sized pan heat 1 tablespoon olive oil and 1 tablespoon butter on high heat. Season shrimp with salt and pepper and sauté shrimp for 1 to 2 minutes on each side. Remove shrimp from pan and set aside. Add the rest of the olive oil and butter, then add in garlic and cook for 1 to 2 minutes until golden. Add tomatoes and sauté for 1 to 2 minutes. Add wine and cook for 1 minute or until almost dry in the pan. Add spinach and shrimp and cook for 30 seconds then add pasta, Luigi’s Italiano spice mix, lemon zest and juice. Season with salt and pepper, then toss gently. Heat until warm and serve.