Season both sides of the shrimp with the House Seasoning Blend.
Add butter and olive oil to a large skillet over medium high heat.
When butter is melted, add the shrimp in a single layer. Be careful not to overcrowd the pan. Cook the shrimp in batches if you need to.
Cook the shrimp for 4 minutes, stirring periodically.
Remove shrimp from the pan and add the diced onion.
Cook the onion until softened, about 5 minutes.
Reduce heat to medium and add both sauces to the pan and stir to combine.
Add spinach to the pan and cover. Simmer for 5 minutes or until the spinach wilts.
Add shrimp and any juices accumulated on the plate back into the sauce and simmer for 5 additional minutes.
Serve shrimp over prepared pasta.
Top with grated parmesan cheese if desired.
Notes
Different Pastas: I used linguine for this recipe, but you could easily use your favorite pasta, such as penne or farfalle.
Sun Dried Tomatoes: Sautee some zucchini, sun-dried tomatoes, or mushrooms with the onions and add them to the shrimp dish. Garnish with fresh basil.
Tuscan Garlic Shrimp: To make a creamy garlic Tuscan cream sauce, add heavy cream to thicken the sauce, along with minced garlic. If you want to thin the sauce, set some pasta water aside, then use the reserved pasta water to thin the alfredo.