One Pot Summer Pasta

1 pound angel hair pasta

Recipe and photo by Sara Newberry

6 tablespoons butter, divided

2 tablespoons olive oil

1 pound medium shrimp (41-50/pound), peeled and deveined

3 garlic cloves, chopped

Juice of 1 lemon

1/4 cup dry white wine (optional)

1 1/2 cups cherry tomatoes, halved

10 ounces baby spinach, washed

Salt and pepper

Heat a large pot of water to a boil. Add the pasta and cook until just al dente. Reserve 1 cup of pasta water and set aside. Drain the pasta. 

Add 2 tablespoons butter and the oil to the pot. Season the shrimp with salt and pepper and add. Cook just until starting to turn pink, then add the garlic. Stir in the lemon juice, pasta water and wine, then add the tomatoes and cook until wilted. Return the pasta to the pot, then add the spinach. Stir until wilted and add the remaining butter. Season again and serve.