• Before starting, preheat the broiler to high. Wash and dry all produce.
• 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. 
• 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, pat tilapia dry with paper towels, then cut into 1-inch pieces.
• In a medium bowl, toss tilapia 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 cooked through.**
• 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 tilapia is cooked, add lemon zest to the baking sheet with tilapia, 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 tilapia. 
• Sprinkle Parmesan over top. 

If you've opted to get tilapia, pat tilapia dry with paper towels, then cut into 1-inch pieces. Season and cook in the same way the recipe instructs you to season and cook shrimp.