3 C Fresh Chopped Spinach, Kale or Arugula (do not use frozen)
1 C Mozzarella or Swiss Cheese
3 Garlic cloves (minced)
2 tsp Salt, Pepper & Garlic Salt
8 C Water
2 T Butter
1 T Oil
Make pasta according to pkg. Last 5 mins of cooking add your shrimp to pasta water. Cook until no longer pink. Drain all but 1 C of water for next step. Keep pasta and shrimp warm.
In a pan add oil & butter over Med heat. When butter melts add, pasta to pan. Toss to coat. Season. Cook for 2 mins, stirring often.
Next, add spinach, cook for 1 min until wilted (add ⅓ cup more water here if necessary to steam/cook spinach) Last add shrimp and cheese. Stir gently until cheese melts. Do not overcook. Add more seasonings to taste. Garnish with dried cilantro.