DIRECTIONS
Fill a large pot with lightly salted water; bring to a rolling boil.
Stir in the pasta uncovered, stirring occasionally, until pasta is cooked through, but still firm to the bite, about 11 minutes. Drain well.
While the pasta cooks, combine the melted butter and the garlic in a shallow dish.
Place the flour in another dish.
Dip the fillets in the garlic butter and then immediately coat with the flour.
Heat olive oil in a large skillet over medium-high heat.
Cook the fish in the oil until golden brown, turning once, 5 minutes total.
Pour the cream, lemon juice, and remaining garlic and butter mixture into the skillet.
Stir in the jalapenos, salt, pepper, cayenne pepper, paprika and garlic powder.
Bring to a simmer and allow to cook until sauce has reduced slightly and fish flakes easily with a fork.
Mix the spinach into the sauce; cook until wilted.
Stir in the chopped tomato and the cooked pasta.
Serves 4.