Zesty Garlic and Haloumi Pasta

Shrimp and Haloumi Pasta      Serves 4

400g penne pasta
1-2 tablespoons olive oil
250g Haloumi cheese cut into 1 X 1.5c cubes (or near)
150g mushrooms, sliced
1 tablespoon Bittersweet Zesty Garlic Blend
Small box frozen spinach, thaw, drain and squeeze dry
1 cup cream
300g cooked shrimp cut in half
¼ cup pine nuts, toasted


Penne_Haloumi_shrimp_1_1.JPG    Cook pasta in large pot of boiling, salted water until al dente. Drain and toss with olive oil and keep warm. While pasta is cooking heat a deep sided frypan and fry Haloumi until golden on all sides. Set aside. In same pan, cook mushrooms for 2 - 3 minutes, then add the Bittersweet Zesty Garlic, spinach and cream.  Cook until spinach is warm and cream begins to thicken.  Add shrimp, reserved haloumi and pine nuts and toss to coat.  Add to drained pasta and serve immediately.

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