Garlic Shrimp Spaghetti

Ingredients

• 8 oz whole-wheat spaghetti
• 2 tbsp extra-virgin olive oil, divided
• 1 lb medium peeled and deveined raw shrimp
• 1/4 cup dry white wine
• 3 tbsp lemon juice
• 1 tbsp grated garlic
• 1/4 tsp crushed red pepper
• 1/4 cup packed sliced sun-dried tomatoes
• 2 (5 ounce) packages baby spinach
• 1/4 cup pine nuts, toasted, plus more, for garnish
• 1/2 tsp salt
• 1/8 tsp ground pepper
• 1/4 cup grated Parmesan cheese, plus more, for garnish
• 2 tbsp unsalted butter

Instructions

1. Bring a large pot of water to a boil over high heat. Add pasta; cook according to package directions. Reserve 1 cup of the cooking water, then drain the pasta.
2. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Pat shrimp dry with paper towels. Add the shrimp to the pan; cook, flipping once, until pink and opaque, about 3 minutes. Stir in wine, lemon juice, garlic and crushed red pepper; cook, undisturbed, until fragrant and reduced slightly, about 1 minute. Using a slotted spoon or tongs, transfer shrimp to a plate, reserving the sauce in the pan.
3. Add the remaining 1 tablespoon oil to the pan with the sauce. Add tomatoes; cook over medium-high heat, stirring occasionally, until beginning to soften, about 30 seconds. Add spinach, in batches, stirring constantly until wilted, about 1 minute. Add the shrimp and any juices, the pasta, pine nuts, salt and pepper; stir until just combined. Stir in Parmesan and 1/4 cup of the reserved cooking water, adding additional cooking water in 1/4-cup increments as needed so that pasta is coated with sauce. Add butter; toss the mixture until the butter melts. Garnish with additional Parmesan and pine nuts, if desired.