Ingredients

½ lb. organic angel hair pasta

2 Tbsp. organic olive oil

4 cloves organic garlic, minced

2 Tbsp. chopped fresh organic basil

1 Tbsp. chopped fresh organic oregano

5 oz. organic diced tomatoes (do not drain)

12 oz. organic baby spinach

1 lb. peeled and thawed raw shrimp

¼ cup organic heavy cream

¼ cup organic butter, softened

1 cup shredded organic mozzarella cheese

¾ cup grated organic Parmesan cheese

½ cup dry white wine

1 medium-size onion diced

¼ tsp. organic cayenne pepper

crushed organic red pepper

salt

organic black pepper

 

Directions

Cook pasta according to directions, drain, rinse under cool water and set aside.

 

Heat olive oil in large skillet over medium heat. Once hot, add garlic, basil, oregano, and onions and fry for about 8 minutes until onions begin to turn translucent. If garlic or onions begin to brown, lower heat.

 

Add the tomatoes along with their juice to the skillet mixture. Bring to a simmer and cook for ten minutes longer.

 

Add spinach, shrimp, butter, cream, cayenne pepper, Parmesan, mozzarella, and wine.

 

Simmer for eight more minutes until the spinach is wilted and the shrimp have turned pink.

 

Add the pasta to the skillet and toss to coat.

 

Season with salt, black pepper, and crushed red pepper to taste and serve immediately.