Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  pound         spinach leaves
     1/4  cup           Chinese chili paste
   2                    tomatoes
   1      pound         dry or fresh penne
                        (or fettuccine
  16      large         shrimp
   2      tablespoons   olive oil
                        OR other pasta -- cooked
   2                    garlic cloves
     1/2  cup           butter -- cut into 10 pieces

Preparation:

Rinse spinach and remove stems. Peel and seed tomatoes. Chop roughly. Clean and devein shrimp. Set aside. Heat olive oil in skillet. Add garlic. Sauté a few seconds. Add shrimp and chili paste. Cook until shrimp turn pink. Set aside. Arrange hot cooked pasta on serving platter or individual plates. Arrange shrimp over pasta. Sauté spinach and tomatoes in half of butter until tender. Stir in remaining butter, bit by bit, until all butter in pan is melted. Pour equal amounts of spinach-tomato-butter mixture over pasta. Created by: Bob Brody, Sheraton Harbor Island West, San Diego, Calif.