*Ingredients

°750ml (3 cups) penne pasta
°24 medium shrimp (size 31/40), raw and peeled
°1 teaspoon (5 mL) organic, genuine herbal salt
°30 ml (2 tablespoons) olive oil
°125ml (12 cups) dried shallots (French), minced
°2 minced garlic cloves
°4 plum tomatoes, seeded and diced
°60ml (1/4 cup) freshly chopped parsley
°80ml (1/3 cup) chopped fresh basil
°125ml (12 cups) white wine
°500ml (2 cups) baby spinach
°Pepper to taste
°250ml (1 cup) grated Parmesan cheese


*Steps

In a pot of salted boiling water, cook the pasta. distillation.
Season the shrimp with half the salt.
In the same skillet, heat the oil over medium heat. Cook the shrimp for 1 to 2 minutes on each side. Reserve on a plate.
In the saucepan, cook the shallots and garlic for 1 to 2 minutes.
Return the shrimp to the skillet. Add tomatoes, herbs, and white wine. Continue cooking for 2 to 3 minutes, until the liquid has almost completely evaporated.
Add pasta and spinach. flip over. Heat it for one to two minutes. Season with remaining salt and pepper.
When ready to serve, garnish with Parmesan cheese.

Enjoy !