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Italian


scale as needed, use the pasta as the baseline, you can use more shrimp/mushrooms or less
16 jumbo shrimp, raw, deveined, peeled with tail on
1 1/2 cups mushrooms, sliced
4 cups baby spinach leaves
2 tablespoons pine nuts, toasted
1 pound angel hair pasta (or pasta of your choice)
For the Lemon Butter Sauce:
2 sticks butter, devided (16 tablespoons)
2 teaspoons minced shallots
2 teaspoons minced garlic
2 tablespoons lemon juice
1/2 cup dry white wine
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon white pepper or black pepper (more to taste)

In a small dry skillet, toast the pine nuts until golden brown. Do not burn.

Make the lemon-butter sauce in a skillet. Melt 2 tablespoons of the butter and saute the shallot and garlic until soft and translucent. Add the lemon juice and wine and let reduce by half. Season with salt and pepper, and then add the remaining 14 tablespoons of butter, stirring to combine. Add heavy cream and simmer to thicken. Then, heat to very low while cooking shrimp.

In a large skillet, melt 2 tablespoons of butter. Add mushrooms and cook for several minutes until softened and golden brown. Add shrimp and cook for several minutes until pink and cooked through. Add spinach and pine nuts, tossing until spinach is wilted.

Cook angel hair pasta according to package. Do not overcook.

To assemble, spoon pasta onto one side of the plate. Arrange 4 jumbo shrimp and spinach next to pasta. Spoon the lemon butter sauce over the pasta and shrimp. Serve immediately.

Unrated