Step 1

Heat a large skillet over medium-high, melt 4 tablespoons of butter and 2 tablespoons olive oil. Turn the heat to medium and add 1/2 cup thinly sliced shallots. Cook for 2 minutes until soft and translucent. Add 1 1/2 tablespoons chopped garlic and cook for 1 more minute.

Step 2

Add 1 pound large raw shrimp (peeled, deveined and thawed) in one layer to the skillet and season with salt and pepper. Do not stir. Cook on one side for 1-2 minutes depending on the size of your shrimp. Turn the shrimp individually and cook for another 1-2 minutes. They should be a whitish opaque with the tails turning a reddish-orange color. Remove shrimp from the skillet and keep warm.

Step 3

Add the juice of 1 1/2 lemons and 1/2 cup dry white wine. Bring to a boil and add the remaining 4 tablespoons of butter.

Step 4

Add a 5 ounces package of fresh spinach and 2 cups cherry tomatoes (halved) along with 10 ounces cooked pasta into the skillet and gently toss until the spinach is wilted. Season again with salt and pepper to taste.

Step 5

Return the shrimp to the skillet and mix all together.

Step 6

Serve warm with crusty bread and a side salad (optional).