2 lb cooked frozen shrimp, defrosted
3/4 pound angel hair pasta or thin spaghetti
2 cloves garlic, minced
2 tbsp olive oil
6 cherry tomatoes quartered
handful baby spinach
2 tbsp cream cheese
3 tbsp lemon juice
3 tbsp white wine
Cook pasta as directed on package.
Heat oil in large skillet on medium heat. Add garlic; cook and stir 1 min. or just until fragrant and tender. Add shrimp, lemon juice and wine and stir till heated through. Stir in tomatoes; simmer 4 minutes, stirring occasionally. Add spinach; cook and stir 1 min. or just until wilted. Add cream cheese; cook 4 min. or until melted, stirring occasionally.
Drain pasta. Add to skillet; toss to coat. Remove from heat and serve with fresh cracked pepper.