Pasta with Spinach and Shrimp

farfalle pasta (bowtie)
1/4 cup lemon juice
1 1/2 tbsp dijon mustard
3 garlic cloves minced
1/4 cup olive oil
salt and pepper
1 tsp 21 seasoning blend (such as salt free mrs. dash)
1/2 tsp crushed red pepper
1/4 cup white wine
1 lb shrimp, peeled, deveined, cleaned and patted dry
2 cups fresh spinach
1 - 14.5 oz can cannellini beans, rinsed and drained
1 small red onion chopped

Begin boiling water for pasta.

Combine lemon juice, mustard, half of the garlic, olive oil and season with salt and pepper. Whisk together.

Drizzle a large nonstick sauté pan with olive oil and heat over medium-high. Season shrimp with salt, pepper, 21 seasoning blend and crushed red pepper. Sauté in pan until cooked through. Remove and keep warm.

Add onions and garlic to the pan and sauté until beginning to caramelize. Add white wine and sauté for a couple of minutes. Add cannellini beans and reduce heat to low and continue to cook, stirring occasionally.

Cook pasta according to package directions.

When there is a couple of minutes until pasta is done, add spinach to the onion bean mixture and toss to coat.

In a large bowl, add pasta and lemon/mustard dressing. Toss to coat. Add spinach/bean mixture. Toss to mix well.

Place pasta on pasta bowl or plate. Top with shrimp. Serve and ENJOY!!!!!!!!

Wine pairing........Sauvignon Blanc.