Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain
In a medium saucepan, melt butter over medium low heat; add wine, cheese, garlic, spinach and salt and pepper to taste. Simmer over low heat for 3 to 5 minutes, stirring frequently.
Increase heat to medium high and add shrimp to saucepan; cook for about 3 to 4 minutes or until shrimp begins to turn pink. Do not overcook.
Place pasta into a large bowl and spoon sauce on top toss to let flavors marry; garnish with Parmesan cheese and fresh parsley, if desired. Serve Family Style or in individual pasta bowls. Serve with Salad, garlic crostini and Lemonade Tea.
Insalata Cotta e Cruda Salad Side
1 Jar Marinated Artichoke Hearts and Chopped
2 Bulbs Fennel, Trimmed And Quartered
1 Head Romaine Lettuce
2 Medium Head Belgian Endive
1 Large Tomato
4 Ounces Feta Cheese Crumbled
4 Tablespoons Olive Oil
2 Tablespoon White Rice Vinegar
1 Teaspoon Dijon-Style Prepared Mustard
1/2 Teaspoon Or To Taste Sea Salt And Ground Black Pepper
Blanch the fennel in boiling water for about 8 minutes and cool
Place the marinated artichoke hearts, fennel, in a medium bowl toss.
Rough Chop the romaine. Cut the endive into thin strips lengthwise. Core the tomato, and cut into medium dice.
Crumble the Feta
Mound the lettuces in a shallow bowl, and sprinkle with the tomato. Arrange the vegetables over the top. Sprinkle with the feta.
In a small bowl combine the olive oil, vinegar, and mustard. Salt and pepper to taste. Beat lightly with a fork. Drizzle the dressing over the salad, and toss.