Ingredients

• 8 ounces uncooked multigrain angel hair pasta/spaghetti
• 4 cups fresh baby spinach leaves
• 1 1/2 cups cherry tomatoes (halved)
• 3 tsps. MarDona Garlic Olive OIl
• 1 medium onion (finely chopped, about 1/2 cup)
• 1 1/2 pound fresh medium-sized shrimp (peeled, deveined and tail shells removed)
• 3 cloves garlic (finely chopped)
• 1/4 tsp. crushed red pepper flakes
• 1/2 cup dry white wine
• 1/4 cup reduced-sodium chicken broth
• 1/4 tsp. Wild Forest White Truffle Salt
• 1/4 tsp. pepper
• 3 tbsps. fresh parsley (chopped)
• 2 tbsps. butter

Directions

1. In a 5-quart saucepan or Dutch oven, cook pasta as directed on package. Drain; return to saucepan. Stir in spinach, tomatoes, and 2 teaspoons of the oil. Cover to keep warm. 2. Meanwhile, while pasta is cooking, in 12-inch nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat. Add onion; cook and stir 1 minute. Add shrimp, garlic and pepper flakes; cook and stir 2 minutes. 3. Stir in wine, broth, salt and pepper; cook 2 minutes or until shrimp are pink and firm. Remove from heat; stir in parsley and butter until butter is melted. Add shrimp mixture to pasta mixture in saucepan; toss to mix.