2 cups uncooked orecchiette pasta
1/3 cup butter
1/2 cup chopped shallots
3 garlic cloves, minced
1/4 cup chopped green onion
1 1/2 tsp Cajun seasoning
1 tsp black pepper
1 cup white wine
1 cup diced plum tomatoes
1 lb medium shrimp, cleaned
1 cup chopped fresh spinach
Cook orecchiette pasta according to package directions; drain, set aside.
Put butter in a large heavy skillet over medium heat, and when the butter is melted, add the shallots, garlic, green onion, Cajun seasoning, and black pepper, stir and cook about 2 minutes or until fragrant.
Add the the skillet the wine, tomatoes, and shrimp.
Stir and cook until the shrimp are pink.
Add the cooked pasta, stir, cover skillet, turn heat to low, and simmer about 2 minutes or until heated through.
Stir in the spinach and heat mixture until spinach just wilts.