Shrimp pasta in a lemon butter saucePosted: May 22, 2008
One of H’s favorites from, http://sweet-savory-southern.blogspot.com/search/label/Pasta, Sweet and savory Southern blog. Easy to make and very good.
Shrimp Pasta with a lemon butter sauce
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.