Garlic Shrimp And Spinach Pasta - cooking recipe

Ingredients

1/2 lb thin spaghetti
20 -24 cooked de-veined jumbo shrimp (Frozen)
8 -9 garlic cloves
1 (8 ounce) bag spinach
1 large onion
1/2 cup margarine or 1/2 cup butter
1/2 cup extra virgin olive oil
salt
pepper

Preparation

Thaw and pat dry shrimp, set aside to bring to room temperature.
Boil water for pasta.
Meanwhile, prepare garlic by slicing longways in slivers, leaving the garlic quite large. Sometimes, I only cut the garlic cloves in half and leave them in large pieces. Sometimes, I chop them finely. It depends on my mood!
Finely chop onion.
In a large skillet, add margarine/butter and Olive Oil and heat through on medium.
Add onion and garlic.
Add pasta to boiling water.
Sautee garlic and onion until onions becomes transparent but do not burn the garlic! Add the onion first if you are afraid to burn the garlic. Burning it will cause it to taste bitter.
Add shrimp, fresh ground pepper, and salt to taste.
Once shrimp begin to curl up a little, add spinach. The spinach will be wilted in the pan when finished.
By this time, your pasta should be ready for draining.
Drain pasta and add to your shrimp and spinach mix still in the pan.
Toss thoroughly and plate.
Feel free to add chopped red or yellow pepper to this recipe. Baby scallops are also very tasty added to it as well.