24-28 lg. shrimp
1/8 c. pine nuts
2-3 tomatoes, peeled and diced
1 c. raw spinach
1 1/2 - 3 c. heavy cream
1/4 - 1/2 c. Parmesan cheese
Angel hair pasta (4 servings)

(Adjust pine nuts, tomatoes, and spinach to taste - more or less can be added to personal taste.)

Toast pine nuts in olive oil. Add tomatoes. Cook 2-3 minutes. Add heavy cream (enough to lightly cover the amount of pasta used); thicken with Parmesan cheese, 1/4 - 1/2 cup depending on amount of cream used. Add chopped, raw spinach. Add salt and pepper to taste. Simmer to thicken. If sauce didn't thicken, add more Parmesan or some flour and milk mixture. At this time, cook the pasta. Grill shrimp in olive oil, salt, and pepper.

To serve: Mix pasta into cream sauce. Pasta should be barely coated with sauce. Place shrimp on top of pasta and garnish with fresh parsley.