Servings: 4

½ tsp salt ½ tsp salt
1 T sugar 1 T sugar
1½ lb raw shrimp 1½ lb raw shrimp
2 T olive oil 2 T olive oil
1 C dry wine 1 C dry wine
1 T dried thyme 1 T dried thyme
3 T lemon juice 3 T lemon juice
1 tsp cornstarch 1 tsp cornstarch
1, 16 oz container grape tomatoes, halved 1, 16 oz container grape tomatoes, halved
8 garlic cloves, sliced thin 8 garlic cloves, sliced thin
½ tsp red pepper flakes ½ tsp red pepper flakes
¼ teaspoon black pepper ¼ teaspoon black pepper
¼ C sun dried tomatoes ¼ C sun dried tomatoes
2 cups raw baby spinach 2 cups raw baby spinach
2 T canola oil 2 T canola oil
1 T dried parsley 1 T dried parsley
½-1 C non-fat Greek yogurt ½ to 1 C non-fat Greek yogurt
Brown pasta of choice (½ box cooked according to directions) Brown pasta of choice (½ box cooked according to directions)

Dissolve salt and sugar in 1 qt. cold water in lg container. Submerge in brine, cover and refrigerate for 15 minutes. Remove from brine and pat dry with paper towel.
Heat 1 T olive oil over high heat until simmering. Add shrimp and cook, stirring frequently until they begin to turn spotty brown and skillet starts to brown, 2 to 4 minutes. Remove skillet from heat and carefully add wine and thyme.
When bubbling subsides, eternal skillet to medium and simmer gently, stirring occasionally for 5 minutes. Strain mixture through colander set over lg bowl. Set aside shrimp and reserve liquid.
Wipe out skillet with paper towel.
Combine lemon juice and corn starch in small bowl. Heat remaining olive oil, garlic, pepper flakes, and pepper in now-empty skillet, stirring occasionally until garlic is fragrant and just beginning to brown on edges.
Add tomatoes, sun dried tomatoes, and spinach, toss and cook an additional 3 to 5 minutes.
Add reserved wine mixture, increase heat to high and bring to simmer. Reduce heat to medium, add shrimp, cover and cook, stirring occasionally until shrimp are just opaque.
Remove skillet from heat and using slotted spoon transfer shrimp to bowl.
Return skillet to medium, add lemon juice/corn starch mixture and cook until thickened. Remove from heat and whisk in canola oil and parsley until well combined.
Return shrimp and any accumulated juices to skillet.
Add Greek yogurt for creamier sauce (**optional).
Serve over cooked pasta of choice. Enjoy!