Thursday, January 24, 2008

Shrimp Pasta with a Lemon Butter Sauce

Once we served this dish it wasn't hot enough, however Will loves luke warm food. Also I wish the spinach would have wiltted more, maybe it makes a difference with whole wheat pasta. But it was good, I may add more lemon next time.
(for 2)

15 small shrimp, defrosted if frozen
4 oz vermicelli pasta
1/2 a lemon
1 cup baby spinach, chopped
2 cloves garlic, minced
1/2 stick butter (1/4 cup)
1 tsp dried parsley
Parmesan Cheese
Begin by chopping the spinach and placing it in a serving bowl. Boil water and cook pasta until al dente (about 5 min for vermicelli). Drain the pasta and place in the bowl on top of the spinach. The warm pasta will help the spinach to wilt down a little. In a non-stick skillet, melt the butter. Add garlic and juice of half a lemon. Cook the garlic 1-2 minutes. Remove the pan from the heat and pour the butter over the pasta and spinach and toss to combine. Toss the shrimp in the same skillet and cook about 3 min or until pink. Place the shrimp on top of the pasta and sprinkle with parsley and parmesan cheese. Squeeze additional lemon juice over the shrimp if desired. Serve warm.

2nd try: I used one clove of garlic...ick! Too much! Maybe no garlic next time.

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