Ingredients

• 1 lb dried farfalle pasta
• 1 tbsp olive oil
• 1 shallot, minced
• 2 garlic cloves, minced
• 1 lb peeled shrimp
• 1/3 cup white wine
• 1/4 teaspon red pepper flakes (optional)
• 1 cup halved cherry tomatoes
• 2 cups baby spinach
• Salt and pepper to taste
• 1/4 cup freshly grated Parmesan cheese

Preparation

Cook the pasta according to package directions. Drain and set aside.
In a large skillet, heat the oil over medium-high heat. Add the shallot and garlic and cook until they become fragrant, 1 to 2 minutes. Add the shrimp and cook, stirring, until they turn bright pink and opaque, about 3 minutes. Add the white wine and bring it to a simmer. Season with red pepper flakes, salt, and pepper. Add the tomatoes and baby spinach and toss well. Cover and cook until the spinach is wilted and the tomatoes are heated through, about 2 minutes. Add the cooked pasta and stir until it is well coated.
Serve immediately with freshly grated Parmesan cheese or store in the refrigerator for up to 3 days.