Shrimp and Lemon Pepper Spinach Sauce Pasta

Submitted by Hidemi Walsh
Serves 2-3

Ingredients:
6 oz. Dry 100 % whole grain spaghetti
12 Frozen or raw medium shrimp, peeled, deveined and tail removed (thawed if frozen)
2 tablespoons Slice almonds
5 cups packed Fresh baby spinach, washed
1 clove Garlic, peeled
1/2 Medium sweet onion, peeled
2 tablespoons Extra virgin olive oil
1/3 cup Dry white wine
1/2 teaspoon Dried basil leaves
1 teaspoon Healthy Solutions Spice Blends Lemon Pepper Scallops

Directions:
Cook spaghetti according to the package directions. Reserve at least 1/4 cup of cooking water. Slice onion and garlic thinly. In a skillet, heat extra virgin olive oil over medium heat. Add onion and garlic and cook stirring constantly until onions are softened and lightly browned. Add spinach and cook until wilted. Stir in white wine, dried basil leaves and Healthy Solutions Spice Blends Lemon Pepper Scallops. Reduce heat to medium-low and simmer stirring occasionally for about 2 minutes. Let cool. When the mixture has been cooled, transfer into a blender and puree until smooth. Transfer the mixture into a medium-large bowl.

Boil enough water to cook shrimp in a saucepan. Put shrimp into the saucepan, cover with a lid and cook for about 2 minutes until shrimp are cooked through. Drain in a colander and rinse shrimp under running cold water. Drain in the colander again then put the shrimp on paper towel lined plate to drain.

When the pasta has cooked, drain in another colander then put into the sauce bowl with shrimp and sliced almonds. Add the reserved pasta cooking water (you may not use all) to the bowl and toss to coat.