I’m still enjoying the new kitchen so I’ve been spending quite a bit of time in there.
This has made the men in my life happy.
The following is a very simple recipe I can honestly say I wasn’t expecting to be anything special but it got rave reviews from the family. Unfortunately, I have had a nasty cold and I couldn’t really taste it so I’m taking their word for it! These colds our little princess brings home from school really knock mommy on her butt.
I have caught every. single. one. Totally over it.
Shrimp and Spinach Pasta
- 1 lb fresh shrimp, peeled and deviened
- 5 medium, vine ripened tomatoes
- 3 cups, lightly packed spinach
- 5 cloves garlic, minced (jar kind is fine)
- garlic salt
- 1 teaspoon Italian seasoning
- 4 tablespoons butter, divided
- 1 tablespoon olive oil
- 1/4 cup lemon juice
- A pinch of crushed red pepper, more if you light more heat.
- 8-10 oz of cooked fettuccine
- Grated Parmesan cheese
Season shrimp with pepper, paprika and garlic salt.
Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium/high heat. Add shrimp and cook for 2-3 minutes per side, or until no longer translucent.
Once cooked add in garlic and cook for 30 seconds or until fragrant. Next, add tomatoes, lemon juice, red pepper, Italian seasoning and the remaining 2 tablespoons of butter. Stir and cook over medium heat for 2-3 minutes.
Finally, add in fresh spinach, cover for a few minutes to wilt then stir to combine.
Salt and pepper to taste.
Serve over cooked fettuccine and top with Parmesan cheese.