This is my recipe and the recipe I am writing it with the revisions I will be making next time we have it. 2 servings 1 pound 20-25 shrimp, shell on 1 cup onion, chopped 5 large garlic cloves, thinly sliced 1/4 tsp saffron threads 1-1/2 tsp ground cumin + extra for shrimp 2 tsp smoked paprika + extra for shrimp Salt and pepper 3/4 cup white wine 4 oz baby spinach or Swiss chard 1/2 pound spaghetti rigatti or linguine Remove shells and tails from shrimp, place shells and tails in a small saucepan with enough water to cover. Bring to a boil and simmer for 15-20 minutes. Remove veins from shrimp. Season shrimp with a large pinch of cumin, paprika, salt and pepper, toss to distribute evenly and set aside. Bring a large pot of salted water to boil and cook pasta per directions on package. Pour about 1/4 cup of shrimp stock into a small bowl and add saffron threads. Set aside. Pour about 1/4 cup olive oil in skillet over medium high heat, add onions, lower to medium and cook until onion is translucent. Add garlic, cumin and paprika, and cook for about a minute. Add the wine, bring to a boil, add saffron mixture and about an additional 1/4 cup shrimp stock. Add salt and pepper. Simmer for about 10 minutes to reduce. Add shrimp and cook for 2 minutes. Add spinach and cook until wilted and shrimp is almost done. Add pasta and stir to soak up liquid. Taste and adjust seasoning. Serve.