• Before starting, wash and dry all produce.
• Bring a large pot of salted water to a boil over high.
• Meanwhile, core, then cut pepper into 1/4-inch slices.
• Roughly chop spinach.

• Heat a large non-stick pan over medium-high.
• Meanwhile, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
• When the pan is hot, add 2 tbsp (4 tbsp) butter, then shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**
• Add 3/4 tsp (1 1/2 tsp) Italian Seasoning and 1/4 tsp (1/2 tsp) garlic salt. Cook for 30 sec, stirring frequently, until fragrant.
• Transfer shrimp to a plate.

• Meanwhile, to the boiling water, add fusilli. Cook for 10-12 min, until tender but still firm to the bite.
• Reserve 1/2 cup (1 cup) pasta water, then drain and return fusilli to the same pot, off heat.

• Reheat the same pan (from step 2) over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Season with salt and pepper.
• Cook for 3-4 min, stirring occasionally, until tender-crisp.

• To the same pan, add crushed tomatoes, 1 tbsp (2 tbsp) balsamic glaze, 3/4 tsp (1 1/2 tsp) Italian Seasoning and 1/4 tsp (1/2 tsp) garlic salt. Season with pepper, then stir to combine.
• Once simmering, reduce heat to medium. Cook for 5-6 min, stirring often, until sauce thickens slightly.

• To the pot with fusilli, add sauce, spinach, any shrimp juices from the plate, half the Parmesan and half the reserved pasta water. (TIP: For a lighter sauce, add additional pasta water as needed.)
• Season with salt and pepper, to taste, then stir for 1-2 min, until spinach wilts.
• Divide fusilli between bowls. Top with shrimp.
• Sprinkle remaining Parmesan over top.

If you've opted for double shrimp, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of shrimp. Work in batches, if necessary.