Fettuccine with Shrimp and Spinach

Fast, easy and good.  Makes a great weeknight option and reheats nicely.  Yumm y'all!  -Claire

• 16 oz. dry fettuchinie
• 3 tbsp butter
• 1 lb. shrimp, peeled and deveined (I buy frozen uncooked, peeled and deveined shrimp from Harris Teeter, thaw and rinse)
• 2 tbsp Old Bay Seasoning
• 1 large garlic clove, minced
• 8 oz. baby spinach
• Juice from 1/2 of a large lemon
• 1 cup shredded Parmesan cheese (NOT the powdered junk in a can!)
• Chopped parsley, lemon slices and more Parmesan to garnish

Instructions:

1. Bring a large pot of lightly salted water to a boil.  Add fettuchine and cook 8-10 minutes, al dente; drain and set aside.
2. Melt the butter in a large, non-stick skilled and add the shrimp, sprinkle with Old Bay and cook a couple of minutes.
3. Add garlic and spinach and cook until spinach is wilted
4. Add lemon juice, pasta, Parmesan cheese. Stir well.
5. Serve with lemon slices (optional), Parmesan cheese, salt and freshly ground pepper.