1 pound cooked penne pasta
1 tablespoon or more olive oil
3 cups spinach
1 garlic clove, minced (1 teaspoon)
1 cup cherry or grape tomato’s, halved
1 pound large shrimp, peeled and deveined
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1 tablespoon fresh parsley
3/4 cup chicken broth
1/2 lemon zest (1 teaspoon)
1 tablespoon fresh lemon juice
1. In a large pot with boiling salted water cook pasta by following directions. Cook 2 minutes less than directions to ensure they are almost al dente as they will continue cooking in the pan. Drain and set aside reserving 1 cup of pasta water.
2. In a large sauté pan heat 1 tablespoon olive oil over medium-high. Add spinach and cook for about 2 minutes. Add garlic and cook for 30 seconds. Add tomatoes and shrimp. Cook until shrimp is almost opaque throughout, about 4 minutes. Season with salt, pepper and fresh parsley and toss all ingredients together. Add in chicken broth and let warm through.
3. Toss cooked penne into the pan and add lemon zest and lemon juice. If you need more liquid add in reserved pasta water or chicken broth (or white wine).