Creamy Shrimp Pasta with Spinach and Cherry Tomatoes

Cook the pasta according to the package instructions. While that's going, thaw the shrimp, devein them if needed, twist off the tails, and pat them dry. Rinse and dry the spinach, and halve the cherry tomatoes.

Heat the butter and olive oil in a large pan, then add the finely diced onion and minced garlic. Fry until golden.

Add the shrimp and cook on high heat for 30 seconds if they're raw and grey, or just 10 seconds if they're already pink and pre-cooked. Season with salt and pepper, flip them over, and repeat.

If you're using wine, pour it in now and let it bubble for a moment. Add the halved cherry tomatoes and stir-fry for a few seconds. Toss in the spinach and mix it all together.

Once the spinach wilts, pour in the cream and bring it to a boil. Add the cooked pasta and stir to combine. Keep cooking and stirring for a bit if the sauce needs to thicken up. Taste and adjust salt and pepper if needed.