Lemony Shrimp Pasta

INGREDIENTS

• 2 lbs. raw frozen shrimp (do not defrost) *, deveined, tails on

• 1 stick cold unsalted butter, cut into cubes*

• ¼ cup fresh parsley leaves, chopped

• 1 tsp kosher salt*

• ½ tsp crushed red pepper flakes *

• 4 cloves of garlic*, peeled and minced

• 1 lemon*, juiced and divided

• 4 cups baby spinach

• 8 oz linguine pasta (spaghetti or capellini work well too)

• Splash or two of good, dry white wine (I like to use Sauvignon Blanc or Pinot Grigio)

• Garnish with a sprinkling of grated parmesan cheese*, fresh chopped parsley, fresh ground

• black pepper* and a wedge of lemon*

*indicates Kitchen Staple item

DIRECTIONS

Preheat the oven to 375 degrees. Place the frozen shrimp in a colander and quickly rinse, just to separate. Arrange the shrimp in a single layer on a rimmed baking sheet. Combine the butter, parsley, salt, red pepper flake, garlic and half the lemon juice. Use a pastry cutter (or two forks) to incorporate the ingredients into the butter. Dot the shrimp with the cold butter crumbles. Bake until the shrimp is opaque, and the butter is hot and bubbly (about 12 minutes). Meanwhile, cook the pasta according to the directions on the box. Transfer the cooked shrimp to a very large sauté pan over low heat. Add the spinach, season with a bit of salt and pepper, and cook until wilted. Add the pasta, white wine, and the other half of lemon, juiced. Cook over low heat for 1-2 minutes. I like to serve this dish with a slice or two of toasted sourdough bread. After toasting, I butter the bread and sprinkle with salt, fresh ground black pepper, garlic powder and dried oregano. Enjoy!

Wine Pairing

Pinot Grigio, Sauvignon Blanc

Kid Version

My older daughter enjoys this pasta and loves shrimp! My younger daughter isn’t too sure about shrimp quite yet. I serve her this pasta as well, but I leave the shrimp out. You can also add halved cherry tomatoes to the pasta, instead of shrimp. If the sauce doesn’t appeal to your kids, you can always serve them plain pasta, either with parmesan and butter or marinara sauce, and a veggie (such as steamed broccoli) on the side.