2 pounds jumbo raw shrimp(peeled) 1 pint cherry or grape tomatoes halved 5-8 ounces baby spinach 8 ounces cooked pasta parmesean cheese Sauce: 1/4 cup butter 1/3 cup white wine 1 TBS lemon juice 1 TBS worcestershire sauce 2 cloves minced garic pinch red pepper 1/2 tsp. salt 1/4 tsp. pepper

Melt butter in large frying pan or wok, stir in sauce.
Add shrimp or scallops and tomatoes.
Stir to coat. Continue stiring until cooked(2-4 minutes)
Add baby spinach and stir 1 minute.
Serve immediately over pasta.
Sprinkle with parmesean cheese.

Also good over mashed potatoes