Spinach, Shrimp & Feta with Fusilli

Name: Spinach, Shrimp & Feta with Fusilli
Ingredients: 3/4 lb. large shrimp (about 20), peeled and deveined; 1 large lemon, halved; Kosher salt and freshly ground black pepper; 8 oz. dried fusilli, gemelli, or other twist pasta; 1/4 cup olive oil; more for drizzling; 1 large sprig fresh thyme; 1/4 tsp. crushed red pepper flakes; 4 cloves garlic, minced; 1/2 cup dry white wine; 2/3 cup clam juice; 2 large bunches spinach, stemmed, washed, and roughly chopped (about 10 oz. after stemming); 3/4 cup crumbled feta; 1/2 cup coarse toasted breadcrumbs; 1 Tbs. chopped fresh tarragon; 2 Tbs. chopped fresh flat-leaf parsley; 2 Tbs. snipped fresh chives

Spinach, Shrimp & Feta with Fusilli was pinched from <a href="http://www.finecooking.com/recipes/spinach_shrimp_feta_fusilli.aspx" target="_blank">www.finecooking.com.</a>

INGREDIENTS

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3/4 lb. large shrimp (about 20), peeled and deveined

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1 large lemon, halved

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Kosher salt and freshly ground black pepper

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8 oz. dried fusilli, gemelli, or other twist pasta

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1/4 cup olive oil; more for drizzling

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1 large sprig fresh thyme

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1/4 tsp. crushed red pepper flakes

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4 cloves garlic, minced

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1/2 cup dry white wine

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2/3 cup clam juice

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2 large bunches spinach, stemmed, washed, and roughly chopped (about 10 oz. after stemming)

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3/4 cup crumbled feta

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1/2 cup coarse toasted breadcrumbs

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1 Tbs. chopped fresh tarragon

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2 Tbs. chopped fresh flat-leaf parsley

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2 Tbs. snipped fresh chives

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