Garlicky Shrimp over Pasta with Spinach Yogurt Pesto
From Jessica Reddick , Clean Plate Club
My Baking Heart 
For the Pasta with Spinach Yogurt Pesto
For the Shrimp
Combine garlic, spinach, basil, pine nuts, lemon juice and zest in the bowl of a food processor or a blender and process until finely chopped, scraping down the sides of the bowl once or twice. With the motor running on low, add the parmesan cheese and yogurt, then the olive oil in a slow, steady stream. Scrape mixture into a small bowl and season with salt and pepper. Cover with plastic and refrigerate for up to 3 days, until ready to use.
Bring a large pot of salted water to a boil and cook pasta until al dente, following the directions on the box. Reserve a 1/2 cup of cooking liquid. Drain pasta and return to pot, tossing with the yogurt pesto. If pasta looks too dry, add reserved cooking liquid, 1 tablespoon at a time, to moisten.
In a small bowl, whisk together the flour, paprika and cayenne pepper. Roll the shrimp pieces in the flour mixture, making sure to coat each one. Heat a sauté pan to medium-high heat and add the butter and chopped garlic. Cook both for about one minute, then carefully add the flour-coated shrimp to the pan. Sprinkle some salt over the shrimp pieces. Turn the shrimp over after 3 minutes. Cook for another 3 minutes and then carefully pour the white wine around the shrimp. Stir a bit, and continue to cook, until the garlic on the shrimp is golden brown (don't overcook).
Divide pasta among four dishes, topping each with eight shrimp, and serve immediately.