Shrimp and Pasta with Spinach and Lemony Cream Sauce

• 13 oz. whole wheat pasta, of your choice
• 1 lb raw medium shrimp, peeled and deveined (36-40 pieces)
• 1/4 tsp garlic powder
• 1/4 tsp ground white pepper, or to taste
• 2 Tbsp dry white wine
• 3/4 cup light sour cream
• 2 Tbsp butter
• 2 tsp fresh lemon juice
• 1/4 tsp salt
• 1 bag baby spinach leaves
• 1/3 cup sliced almonds
• 2 Tbsp finely chopped green onions

1. Rinse shrimp and pat dry with paper towels. Set aside.
2. Cook noodles using package directions. Drain well.
3. Meanwhile, heat a large skillet over medium heat, spray with vegetable oil . Add shrimp, sprinkle with garlic powder and pepper and cook 5-6 minutes until opaque in center, stirring frequently.
4. Add wine, sour cream, butter, lemon juice and salt to the shrimp, cook over med low heat for an additional 1-2 minutes.
5. Add spinach, and stir until wilted, about 2 minutes.
6. Add pasta and toss to combine. Sprinkle green onions and almonds over all.

Original Recipe