Grilled Shrimp and Sautéed Kale in White Cream Sauce

2 tablespoons  Pure Olive Oil, divided

1 pound  Jumbo Easy Peel Raw Shrimp, thawed and peeled

¼ teaspoon Salt, plus additional to taste

½ teaspoon Black Pepper

½ cup lemon juice

1 box of Thin Spaghetti

5 ounces Baby Spinach, roughly chopped or kale

1 pint of grape tomatoes, cut in half

½ red onion, diced

½ cup of chicken broth

1 cup Heavy Cream

2 tablespoons  Unsalted Butter, cubed and room temperature

Directions:                   

1. Preheat skillet to medium-high heat.           
2. In a medium bowl, combine 1 tablespoon olive oil, shrimp, ¼ teaspoon salt, ½ teaspoon pepper, and 2 tablespoons lemon juice. Marinate for 10 minutes while grill is preheating.           
3. cook shrimp 2 minutes per side, reserve.           
4. Bring 4 quarts of water to a boil. Cook spaghetti per package instructions.
5. In a large sauté pan, heat 1 tablespoon of olive oil on medium heat, sauté spinach until wilted. Add tomatoes, continue cooking until skin pops.           
6. In a small saucepan, combine  ¼ cup plus 2 tablespoons lemon juice, red onion and chicken broth. Bring to a boil and reduce to a simmer.  Continue cooking for five minutes. Add cream and return to a boil. Reduce heat to a simmer, continue cooking another 3 minutes. Remove pan from heat and whisk in butter. Adjust seasoning with salt and pepper if needed.           
7. In a large serving bowl, combine shrimp, pasta, spinach mixture and cream sauce. Serve with the remaining wine.