whole wheat linguini or angel hair (I used Dreamfields low-carb pasta)
shrimp - thawed, peeled, de-veined
red onion, thinly sliced into rings (I didn't use because I hate onions)
pre-washed bag of spinach
lemon juice and zest
parmesan cheese (optional, but recommended)
Cook pasta ahead of time, drain, set aside.
Whisk together a few tablespoons olive oil, lemon juice, lemon zest, s/p, set aside.
In a saute pan, heat a tablespoon or two of olive oil over medium heat and add garlic.
Next add onions and shrimp. Let cook until onions are tender and shrimp are cooked through.
Add grape tomatoes and saute for a few minutes, then add spinach spinach last and cook until wilted.
Place pasta in a large bowl, followed by mixture from saute pan. Pour lemon oil mixture on top and toss. Sprinkle with parmesan cheese.