1 tablespoon olive oil
1 onion, diced
4 cloves garlic, chopped
1 Tbs of cumin
1/4 cup white wine
1/2 cup of vegetable broth
2 plum tomatoes diced
1/2 teaspoon oregano
salt and pepper to taste
1 pound shrimp, peeled and deveined
3 cups fresh spinach
1 pound linguine (I used whole wheat) (gluten free for gluten free)
2 Tbs of fresh basil
Season the shrimp with cumin, salt, pepper, and oregano.
Heat half of the olive oil in a skillet over medium high heat and cook the shrimp about 2-3 minutes per side. Take out and set aside.
In the same skillet and using the remainder of the oil. Add the onion, tomatoes and garlic and saute until tender, about 5-7 minutes.
Add the white wine and broth and simmer for about 10 minutes. You will see the liquid thicken just a bit.
Meanwhile, cook the pasta as directed
Add the pasta to the skillet followed by the shrimp and spinach.
Toss gently making sure all pasta get coated and spinach welts.
Serve and garnish with basil