• Before starting, preheat the broiler to high. 
• To a large pot, add 10 cups water and 2 tsp salt (use same for 4 servings). Cover and bring to a boil over high. 
• Wash and dry all produce.
• To the boiling water, add spaghetti. Cook uncovered for 10-12 min, stirring occasionally, until tender.
• Drain and return spaghetti to the same pot, off heat.

• Meanwhile, drain and rinse shrimp, then pat dry with paper towels. 
• In a medium bowl, toss shrimp with 1 tbsp (2 tbsp) oil, half the Cream Sauce Spice Blend, salt and pepper.
• On an unlined baking sheet, spread shrimp in an even layer. Broil in the middle of the oven for 5-6 min, until shrimp just turn pink.**
• Zest, then juice lemon.
• Roughly chop spinach.

• Meanwhile, heat a large non-stick pan over medium-high. 
• When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt. Add onion. Cook for 2-3 min, stirring occasionally, until tender. 
• Sprinkle remaining Cream Sauce Spice Blend over top. Cook for 30 sec, stirring constantly, until onions are coated. 
• Add half the cooking wine (use all for 4 servings), cream sauce base, 1/4 cup (1/2 cup) water and spinach. Cook for 1-2 min, stirring occasionally, until slightly thickened and spinach is wilted.
• Season with pepper, then remove from heat. 

• When shrimp is cooked, add lemon zest to the baking sheet with shrimp, then toss to coat.
• To the pot with spaghetti, add spinach-cream mixture and 1 tbsp (2 tbsp) lemon juice. Stir until combined. 
• Divide spaghetti between plates, then top with shrimp. 
• Sprinkle 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.