This recipe is inspired by Fine Cooking Issue 139 Spaghetti with Shrimp, Lemon and Chard. Instead of chard, I used baby spinach and added cream to the pasta.
If you think that this amazing looking pasta takes forever to cook, you’re wrong. Cook your pasta first, and while you are waiting, prepare the ingredients. Heat up a skillet when you are ready and everything get done in the skillet. All it takes is 20 minutes. On busy nights, nothing beats a hearty and satisfying meal like this. Try this and you will thank me!
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