Florentine Shrimp and Pasta
2 boxes (9 oz each) frozen boil-in-bag creamed Spinach
12 oz Penne pasta (31/2 cups)
Large Shrimp (as many as you want)
Bring a large pot of lightly salted water to a boil. Add spinach pouches; return to a boil. Add Pasta; cook as Pasta package directs.
Meanwhile, heat 1 Tbsp Oil in a large skillet over medium-high heat. Add Shrimp and 1⁄8 tsp Pepper. Cook 3 minutes, or until cooked through. Remove from heat.
Scoop out 1⁄2 cup Pasta cooking water; remove Spinach. Drain Pasta; return to pot. Add Spinach, Shrimp and 1⁄8 tsp Pepper; toss to mix, gradually adding reserved water if needed to moisten.