This was really good! And came in handy when the week’s veggie box contained a lot of spinach.

Shrimp Scampi Florentine

6 oz whole wheat spaghetti

1 TB butter

¼ c. EVOO

3 TB prepared basil pesto

Dash garlic powder

½ c. sliced grape tomatoes

¼ tsp red pepper flakes

¼ tsp black pepper

3 oz veggie cream cheese

1 lb large shrimp, peeled and deveined

2 c. fresh spinach, rinsed and stemmed

Cook spaghetti to al dente’ in boiling water. Combine butter and olive oil in large skillet over medium heat. Stir in pesto, garlic powder and tomatoes and simmer until the tomatoes soften, about 2 minutes. Add cream cheese and stir to combine. Season with red pepper flakes and black pepper. Stir in the shrimp and cook just until they turn pink. Add the spinach and stir until wilted, about 1 minute. Fold in pasta and serve.

Yield: 4 servings.