Shrimp pasta in a lemon butter sauce

One of H’s favorites from,, Sweet and savory Southern blog. Easy to make and very good.



Shrimp Pasta with a lemon butter sauce
(for 2)

10-12 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

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. Squeeze additional lemon juice over the shrimp if desired. Serve warm.


2 Comments on “Shrimp pasta in a lemon butter sauce”

  1. katie102006 says:

    Oh yum! This looks great. My husband would certianly LOVE this!

  2. […] Butter Shrimp Pasta Adapted from Lovestoeat, who saw it at Sweet Savory […]

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