Careme

Ingredients

• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off, 12 ounces 1 package $6.99
• Simple Truth Organic® Fresh Lemons Bag 1 lemon from bag $5.99
• Organic Spinach 2 packed cups $2.79
• Fresh Roma Tomato 2 medium tomatoes, diced $1.49
• Garlic 3 cloves, thinly sliced $0.69
• Jumbo Yellow Onions 1/2 medium onion, thinly sliced $0.99
• Parsley 2 tablespoons, chopped $1.29
• Pantry spaghetti 6 ounces
• Pantry olive oil 2 tablespoons
• Pantry crushed red pepper 1/4 teaspoon
• Pantry kosher salt to taste
• Pantry black pepper to taste
• Chateau Ste. Michelle Sauvignon Blanc Washington White Wine 1 x 750 ml $7.99

Instructions

1. Bring a large pot of well-salted water to a boil for 6 ounces spaghetti. While the water heats, pat dry the 12 ounces peeled shrimp and season them with 1/2 teaspoon kosher salt, a few grinds of black pepper, and the zest of 1 lemon.
2. Slice 1/2 medium yellow onion thinly, thinly slice 3 garlic cloves, dice 2 medium Roma tomatoes, roughly chop 2 tablespoons parsley, and rinse 2 packed cups spinach. Cut the zested lemon in half and keep it ready for juicing.
3. Cook the 6 ounces spaghetti until just shy of al dente according to package directions. Reserve 1 cup pasta water, then drain.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the 12 ounces seasoned shrimp in a single layer and cook for about 1 minute per side until just pink and lightly curled. Transfer the shrimp to a plate so they stay tender.
5. Lower the heat to medium. Add the remaining 1 tablespoon olive oil, then add the 1/2 sliced yellow onion and cook 3 to 4 minutes until softened and lightly golden at the edges. Add the 3 sliced garlic cloves and 1/4 teaspoon crushed red pepper and stir for 30 seconds until fragrant.
6. Add the 2 diced Roma tomatoes with a pinch of salt and cook 3 to 4 minutes, pressing them lightly with a spoon until they become saucy. Add 1/3 cup reserved pasta water and the juice of half the lemon.
7. Add the drained spaghetti, the 2 cups spinach, and the cooked shrimp back to the skillet. Toss for 1 to 2 minutes, adding a little more reserved pasta water as needed, until the spinach wilts and the pasta turns glossy and lightly coated.
8. Taste and finish with more salt, black pepper, the juice from the remaining lemon half as desired, and the 2 tablespoons chopped parsley.
9. Twirl the pasta into shallow bowls for a restaurant-style look, piling the shrimp on top. Spoon any tomatoes and pan juices over the center and finish with an extra sprinkle of parsley and a crack of black pepper.