9 oz Linguine
1 cup cherry tomatoes, halved
2 cups baby spinach leaves
2 Tbsp. olive oil
12 oz uncooked shrimp, peeled and deveined
2 Tbsp. grated Parmesan cheese
salt and pepper to taste
Prepare linguine per package directions and set aside.
Heat olive oil in skillet over medium high heat.
Add the shrimp and cook until pink.
Add the garlic and stir for 1 minute.
Add the tomatoes and cook for 2 minutes.
Add the spinach and cook until wilted.
Turn off heat and add the linguine and toss.
Plate and sprinkle with cheese.