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.

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