Shrimply Divine Pasta

6 oz. Mafalda noodles (or other pasta)

1 ½ tsp. bottled minced garlic

1 Tbsp. olive oil or cooking oil

12 oz. fresh or frozen and thawed medium shrimp, peeled and deveined

1 tsp. dried basil, crushed

1 c. chicken broth

1 Tbsp. cornstarch

Finely shredded Parmesan

4 c. prewashed (packaged) baby spinach or torn spinach

Freshly ground black pepper or crushed red pepper

Cook pasta according to package directions. Drain well; keep pasta warm. Meanwhile, rinse shrimp; pat dry. For sauce: in large skillet, cook garlic in hot oil over MEDIUM HIGH heat for 15 seconds. Add shrimp. Cook and stir for 2-3 minutes or until shrimp are opaque. Remove shrimp. Combine chicken broth, cornstarch, and basil. Add to skillet. Cook and stir until thickened and bubbly. Add spinach. Cook 1-2 minutes more, or until wilted. Return to shrimp to skillet; stir to combine. Toss shrimp mixture and pasta together. Pass parmesan cheese and pepper. Serves 4.