Shrimp Pasta Florentine

Here's a wonderful simple pasta dish that has all the flavor of a rich cream sauce, but very little of the fat. This dish uses only 1 tablespoons of butter per servings. The key to this dish is to not over cook the shrimp.

Ingredients:

1/2 lb. Farfalle pasta AKA bow tie pasta
 1 lb. large shrimp. Preferred brand;

Costo frozen pre cooked in the orange bag

2 cups Fresh spinach,
cooked and drained making about 1/4 cup

2 cloves garlic

2 tablespoons butter

3 tablespoons Wondra brand flour

1/2 cup milk.

Preparation:

Melt the butter in a sauce pan and add chopped garlic and cook 30 seconds. Combine the milk and Wondra flour and mix until the flour is incorporated. Add the milk / flour mixture to the melted garlic butter stirring constantly until a thick sauce forms. Add the precooked shrimp, cooked spinach and remove from heat and set aside, your sauce is done.

Boil water with plenty of salt and cook the pasta to al dente according to directions, about 10 to 11 minutes.

Add the cooked, well drained pasta to the sauce, heat and cook for 5 minutes and serve.