Spinach, Shrimp & Feta with Fusilli

Ingredients

• ¼ tsp. crushed red pepper flakes
• 1 large sprig fresh thyme
• 8 oz. dried fusilli, gemelli, or other twist pasta
• 1 large lemon, halved
• 1 Tbs. chopped fresh tarragon
• ½ cup coarse toasted breadcrumbs
• ²/₃ cup clam juice
• + 9 more ingredients
• • 2 large bunches spinach, stemmed, washed, and roughly chopped (about 10 oz. after stemming)
  • ½ cup dry white wine
  • ¼ cup olive oil; more for drizzling
  • Kosher salt and freshly ground black pepper
  • ¾ lb. large shrimp (about 20), peeled and deveined
  • 2 Tbs. snipped fresh chives
  • 2 Tbs. chopped fresh flat-leaf parsley
  • ¾ cup crumbled feta
  • 4 cloves garlic, minced

Put the cleaned shrimp in a small, nonreactive bowl. Squeeze the juice from one of the lemon halves onto the shrimp. Sprinkle with a little salt and pepper and let marinate for 20 minutes. Put a large pot of salted water on to boil; when it's at a roiling boil, add the pasta and cook according to...

View full recipe at Fine Cooking