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1 1/2 oz. parmesan cheese, grated
2 cloves garlic
5 oz. penne pasta
1 roma tomato
2 oz. baby spinach
1/2 oz. seasoned croutons
8 oz. shrimp
3 oz. white cooking wine
4 oz. light cream
3 Tbsp. corn starch
Olive oil

Bring medium pot of water to a boil. Once water is boiling, add
pasta and cook until al dente, about 10 to 12 minutes. Reserve 1/2
cup of pasta water. Drain pasta in a colander and set aside. Wipe
pot clean and reserve.

While pasta cooks, prepare ingredients: core tomato and cut into
1/4 inch dice; mince garlic; coarsely chop spinach; put croutons
into a zip lock bag and coarsely crush; rinse and pat shrimp dry;
in a mixing bowl, combine 1 Tbsp. Parmesan and half the garlic;
line plate with a paper towel.

Return pot used to cook pasta to medium heat and add 2 tsp. olive
oil. Add spinach, tomato, remaining garlic and 1/4 tsp. salt to
hot pan. Stir occasionally until spinach is wilted and garlic is
aromatic, about 1 to 2 minutes. Transfer to towel lined plate.
Reserve pot, no need to wipe clean.


Return pot used to cook spinach to medium high heat. Add white wine
and stir occasionally until mostly evaporated, about 1 to 2
minutes. Add cream and reserved pasta water. Stir occasionally
until thick enough to coat back of a spoon, about 4 to 6 minutes.
Stir in remaining parmesan cheese and 1/4 tsp. salt. Remove from
heat and toss pasta and spinach tomato mixture in sauce to coat.
If sauce is thick, add warm water 1 Tbsp. at a time until desired
consistency is reached.

Cook Shrimp:

In another mixing bowl, toss shrimp and cornstarch to combine.
Place a medium non-stick pan over medium high heat and add 2 tsp.
olive oil. Add shrimp to hot pot and flip occasionally until
golden brown, about 2 to 3 minutes. Add parmesan and garlic
mixture and toss to coat thoroughly. Stir until cheese is golden,
1 minute. Remove from heat.

Place pasta mixture on plates and top with shrimp. Garnish with
crushed croutons.

Serves 2.

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