Posted 1/29/2012 7:48:17 PM
Great...Really Good. Changes: Used the entire 1lb. pkg thin regular spaghetti with 2lb shrimp. After peeling & cleaning the shrimp I sprinkled them with Tony Chachere's Lite seasoning & set them back in frig till ready to cook. Doubled the spinach, tomato, garlic, red pepper, parsley & wine. Used more wine instead of chicken stock. Added a large container of mushrooms sliced & saute with the onion. Sprinkled each serving with parmesan. Served with grilled garlic bread, salad & wine. This takes some prep time but it is worth it. I just got everything ready early in the day, covered & put in the frig & when I was ready to cook I just pulled it all out, lined it up & it was easy, easy. NOTE: After pasta is done, dump it in the colander & put a little olive oil in the pan, throw ALL the spinach in & toss, then tomato, then dump the hot pasta on top & put a lid on it & leave it set. The pasta will wilt the spinach down to nothing as you cook your shrimp. This is great left over.