Summer Shrimp Fettuccine

Ingredients

 * 2 Tbsp grated Parmesan
 * 5 oz Fettuccine pasta
 * 2 garlic cloves, minced
 * 1 bag of spinach
 * 2 oz grape tomatoes, halved
 * 8 oz shrimp
 * 2 tsp powdered ranch dressing
 * 4 oz light cream

Instructions

 * 1) Bring 8 cups water and 2 tsp salt to a boil in medium pot then add pasta to cook until al dente, 9-11 minutes.
 * 2) Reserve 1/4 cup pasta cooking water and drain pasta in colander. Return pasta to pot and set aside.
 * 3) Meanwhile, pat shrimp dry and season both sides with ranch seasoning.
 * 4) Heat 1 Tbsp olive oil in a large pan over medium-high heat. Add shrimp to pan and cook undisturbed until seared on one side, 2-3 minutes.
 * 5) Flip shrimp and cook for another 1-2 minutes.
 * 6) Remove shrimp to a plate and heat 1 Tbsp olive oil in same pan on medium-high heat.
 * 7) Saute spinach and then add tomatoes for 1-3 minutes. Add a pinch of pepper.
 * 8) Remove vegetables to a plate and add cream to the same pan to bring to a boil. Stir occasionally until slightly thickened, 2-3 minutes.
 * 9) Remove pan from burner and stir in pasta, pasta cooking water, Parmesan, and 1/2 tsp salt. Then stir in vegetables and shrimp.