Step 1

Place potatoes on a large plate and microwave on high power for 2 minutes.

Step 2

Turn potatoes then continue to microwave until just tender, about 2 minutes longer (if they aren't really small they'll take a little longer. Make sure they are tender at this point). Let cool slightly then cut in half.

Step 3

Meanwhile, heat olive oil in a very large non-stick skillet (at least 12-inches and deep) over medium heat.

Step 4

Add onions and saute until tender, about 4 minutes. Push onions over to the far side of pan, add in potatoes.**

Step 5

Season with salt and pepper and cook turning occasionally, until lightly golden brown, about 3 minutes. Push potatoes to opposite side with onions.

Step 6

Add sausage to other side of pan and cook, tossing occasionally until sausage is starting to brown slightly, about 3 minutes. Scoot sausage add in garlic and saute 1 minute, or until lightly golden.

Step 7

Add butter, shrimp and corn to skillet. Sprinkle in seafood seasoning and thyme and season with salt and pepper to taste (don't overdue it with salt as the sausage is salty).

Step 8

Cook tossing occasionally 2 minutes, then add spinach and cook until spinach has wilted and until the shrimp is cooked through (it should be opaque throughout).

Step 9

Pour in lemon juice and toss. Serve warm garnished with parsley if desired.