Pasta with Wilted Spinach & Shrimp

4-6

8 oz fresh baby spinach 1 lb fresh raw shrimp 2 tablespoons minced garlic (or fresh) 10-15 cherry tomatoes 1 red pepper handful roasted pine nuts Olive Oil Parmesan cheese Twisted Shell Pasta

Cook Pasta al dente -set aside. In a large pan, sprinkle olive oil and 1 teaspoon of Emeril's Seasoning. Cook shrimp until cooked - set aside. In a large pan, sprinkle olive oil until bottom of the pan is coated. heat but not smoking. Add garlic, sliced red peppers and cherry tomoatos cut in half. Add all of the spinach until wilted. Add all of the cooked pasta and shrimp, stir until well-coated. Toast pine-nuts until just brown - sprinkle on top. Ad Parmesan cheese. Serve.