4 cloves garlic 1 Vidalia onion, cut in slices
1 large pepper, sliced and halfed 2 large fresh tomatoes, cut in chunks
2 cups of fresh spinach 1 pound large shrimp, peeled and deveined
1 tablespoon fresh oregano 4 fresh basil, but in strips
2 tablespoons fresh parsley 2 1/2 tablespoons fresh parsley
juice of 1/2 fresh lemon 8 ounces fresh mozzarella, cut in small chunks
3 tablespoons olive oil 1/2 pound pasta
Add olive oil to large pan. Saute garlic, peppers, and onion until translucent. Begin to cook your pasta water, addling a little olive oil and salt to pot. When pasta is cooked and drained, keep warm by covering while you saute the rest of the dish.
Add the spinach, and toss until it begins to wilt. Do not let cook too much, and then add tomatoes, basil, oregano, and parsley. Toss to mix for about 2 minutes over medium heat. Add fresh ground black pepper and salt. Add the shrimp last, and as I am very fond of saying, “do not overcook”. The shrimp should be translucent, and lightly cooked through. Serve over cooked pasta. Enjoy!