Yields 2 servings (2 cups per serving)
Sprinkle the flour over the shrimp and cook 1 more minute, stirring often until the flour coats the shrimp. Add the milk and reduce the heat to medium. Cook one to two minutes, stirring until a thick sauce forms and the shrimp is cooked through and no longer translucent when cut with a knife.
Add the spinach, pasta, beans and cheese, then toss to coat. Cook an additional minute, until the spinach wilts. Sprinkle with parsley and serve immediately.
Nutrition Facts (per serving): calcium 574 mg, vitamin D 64 IU, calories 533, fat 11 g (saturated fat 5 g), cholesterol 196 mg, protein 39 g, carbohydrates 35 g, fiber 3 g, sodium 212 mg