Lightened Up Rustic Shrimp Scampi with Thin Spaghtetti

Ingredients:
1 box of thin spaghetti (you can use the whole wheat or protein plus pasta)
1 pound of large, raw shrimp
Salt
Pepper
Italian Seasoning
Red pepper flakes
Garlic powder
7 cloves of garlic, sliced
1 can of diced tomatoes
1/4 cup white wine
3 cups chicken or seafood stock. ( I had parmesan chicken broth today)
About 1/2 cup olive oil
1 package of frozen spinach, defrosted, and squeezed dry
1 lemon, zest and juice
Optional: Garnish with lemon zest strings and parmesan

Directions:
1. Boil large pot of water for pasta
2. Dry and season the shrimp with italian seasoning, salt and pepper.
3. Heat a large wide pan to high heat. Sear shrimp for 2 minutes per side and then remove from the pan.
4. Lower heat and deglaze with wine while scraping up the bottom of the pan.
5. Add 2 turns of olive oil and garlic. Add some salt, pepper, italian seasoning, garlic powder and red pepper flakes now
6. Cook garlic until softened - about 5 minutes.
7. Add your tomatoes and stir. Bring to a simmer for 5 minutes
8. Add 2 cups of your stock slowly as you stir.  Let simmer and reduce for about 5-10 minutes.
9. Add in your spinach and stir. Taste for seasoning.
10. At this point your pasta should be done so drain it.
11. Add your shrimp back to the sauce and then add your pasta to the sauce pan.  Toss with tongs to combine.
12. If pasta seems dry, add a bit more stock and a few turns of olive oil.
13. Plate it up and garnish with parmesan and lemon zest strings. Squeeze of lemon.

Wine pairing:
Sannino Vineyards
Sauvignon Blanc
2017
North Fork,  Long Island, NY