2 garlic cloves, sliced
1 tbsp extra virgin olive oil
1/4 c. white wine or chicken broth
2 c. of fresh spinach, sliced in ribbons
1/2 tsp thyme
crushed red pepper (if you like spicy)
2 oz angel hair pasta
8-12 shrimp (raw or pre-cooked)
1 tbsp butter or butter spread
sprinkle of parmiggiano
Heat a pot of water with salt to a boil for the pasta.
Heat up a pan to medium with the olive oil.
Once heated add garlic and cook for 1 minute.
Add spinach and wilt for about 2 minutes.
Add the chicken broth / wine, 1/4 of the juice of the lemon, thyme, salt, pepper, crushed red pepper, (add raw shrimp too, if using them).
Cook for about 5 minutes until the liquid is reduced to barely there.
Add the pasta to the water at the same time as you add the pre-cooked shrimp and butter to the pan.
(If you're using angel hair pasta it will only take about 3 minutes. The same time it takes for the shrimp to heat up with out over cooking.)
Strain pasta and add directly to the pan with the shrimp / spinach. And garnish with the parmiggiano and lemon.