Bucatini with Shrimp, Spinach, and Tomatoes

Ingredients

•     6 oz bucatini Pasta
•     1 Tbsp. olive oil
•     1/2 cup. grape tomatoes, sliced in half lengthwise
•     2 cloves of garlic, minced
•     20 medium shrimp, peeled and de-veined
•     1 tsp. dried oregano
•     a pinch of crushed red pepper
•     salt and pepper
•     two big handfuls of spinach

Directions

1. Put the water on to boil  cook bucatini
2. While  cooking bucatini  peeling and deveining shrimp and chopping up tomatoes and garlic and de-stemming the spinach. .
3. Heat the olive oil in a medium skillet over medium-high heat. When it’s very hot add the tomatoes and stir them up a bit.
4. Then add the garlic and stir that up a bit. Let the tomatoes cook for about three minutes, stirring only occasionally, until they start to break down and you get a thick, tomato-ey oil in the bottom of the skillet.
5. Then add the shrimps. Stir that all up a little, then add oregano, crushed red pepper, and salt and pepper. Saute saute saute, until the shrimps turn a lovely pink color.
6. Then you can add your spinach
7. Keep sauteing and stirring everything up until the spinach is nice and wilted add about 2 tablespoons of the cooking water to the shrimp-spinach mixture to loosen it up a little.
8. Toss your drained pasta into the skillet and stir to coat it all
9. Serve hot