PASTA ATHENA

~ A Spicy Perspective

1 lb. pasta
1 T. olive oil
2 T. butter
4-6 cloves garlic, sliced
1 lb. large peeled shrimp
3/4 c. white wine
1/3 c. cream
1 pint grape tomatoes
1 c. pitted kalamata olives, drained
3-4 large handfuls of baby spinach
1 c. crumbled feta cheese
salt & pepper, to taste

Cook pasta as directed on the package and drain. Meanwhile, heat a large skillet to medium-high. Add oil and butter. Once the oil and butter have melted, add the garlic and shrimp. Cook about one minute, then add the wine and cream. Toss and cook another minute, then add olives and tomatoes. Cook another minute or two, then mix with drained pasta and spinach. Remove from heat once the spinach wilts. Season with salt and pepper, if desired.  Divide onto plates and top with feta.

Notes: Our version used cooked small shrimp, as I got a smokin' deal on them at the store, and I added them with the olives and tomatoes so that they wouldn't overcook. I chopped up a ton of regular spinach (that's what we always have in the house), skipped the wine (we never have it, so I used chicken broth instead), and mixed the feta in with everything else.  Some of us added pepper, but there is so much salt in the olives and feta that I think we all skipped that ingredient.