1 tbsp olive oil
1/2 tsp red pepper flakes
1 1/2 lbs extra large shrimp, shelled and deveined
2 large cloves garlic, finely chopped
3 cups cooked whole wheat spaghetti
5 cups fresh baby spinach
1/2 tsp sea salt
ground pepper
2 tbsp low sodium soy sauce
4 tbsp unsalted peanuts

In a large, non-stick skillet, heat the oil and stir in pepper flakes. Cook for 30 seconds. Add the shrimp and cook until just turning pink, about 2 -3 minutes.

Stir in the garlic and let cook for 30 seconds. Then, toss in the spaghetti and spinach.

Let it all cook together for 1-2 minutes until heated through; barely cook the spinach.

Season with salt, pepper and soy sauce. Top with the peanuts (chopped or crushed).