Angel Hair Pasta with Shrimp and Spinach

Another "thank you google" dinner -- had a big bag of spinach and some flash frozen shrimp I wanted to use up -- and google came up with this.

And it was just fine. And quick. Really quick. And healthy (the recipe originally came from the June 2003 Cooking Light magazine apparently). It would have been even healthier if I hadn't added a knob or two of butter because -- hey, it's lemony shrimp, pasta, and spinach -- three things made even better by butter.

Recipe called for capers as well -- and I like capers - but this dish didn't seem to me to need them ... and every time I got a hit of caper with spinach, it seemed just a bit odd. I'd leave them out if I ever made it again.

Served with a side salad of mixed lettuce, orange sections and candied pecans, this time with a black currant, OJ and grapeseed oil vinaigrette. Turns out that black currant vinegar is amazing. Makes a delicious vinaigrette.