• 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 but still firm to the bite.
• Strain spaghetti and return to the 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. Spread into an even layer on an unlined baking sheet. 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 wine (use all for 4 servings), cream, 1/4 cup (1/2 cup) water and spinach. Cook for 1-2 min, stirring occasionally, until slightly thickened and spinach wilts.
• Season with pepper, then remove from heat. 

• When shrimp is cooked, add lemon zest to baking sheet, then toss to coat shrimp.
• 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.**