2 Tbsp olive oil, divided 1 lb medium shrimp
3/4 tsp kosher salt, divided 4 C chicken stock
5 oz snap peas, halved crosswise 4 oz baby spinach
1/4 C chopped green onion 2 Tbsp white vinegar
10 oz uncooked gemelli pasta 2 Tbsp shredded Romano
1.5 C chopped broccolini
1 large red bell pepper, chopped
1/2 tsp crushed red pepper (optional)
Heat 1 Tbsp olive oil in Dutch oven. Sprinkle shrimp with 1/4 tsp Kosher salt. Add shrimp and cook until cooked through, about 3-4 minutes. Remove shrimp & set aside. Drain. Add 1 Tbsp olive oil. Add bell pepper, snap peas and green onion. Cook, stirring often, until tender, about 4 minutes. Add mixture to shrimp; cover and keep warm.
Add pasta, chicken stock and remaining 1/2 tsp salt to Dutch over, bringing to boil. Boil, stirring occasionally, until pasta is almost tender and stock absorbed, about 9 minutes. Add spinach and Broccolini, cooking til spinach is wilted. Stir in shrimp mixture and vinegar. Top with cheese to serve!