INGREDIENTS
1 lb
Shrimp
5 oz
Baby spinach, leaves
2
Garlic cloves
1
Lemon, Zest from
1/4 cup
Parsley
2 cups
Chicken broth
1 lb
Pasta
1 tbsp
Cajun seasoning
2 tbsp
Flour
1 tsp
Red pepper
1 tbsp
Olive oil
1 tbsp
Butter
2 cups
Hood cream
1 cup
Parmesan, grated
1 cup
White wine