Garlic Shrimp with Spinach & Tomato on Penne Pasta

Garlic Shrimp Florentine

Two dozen peeled and de-veined shrimp

12 ounces of cooked penne pasta-or your favorite pasta

¼ cup of oven roasted cherry tomatos

6 ounces of fresh, washed spinach

2 tablespoon of finely minced garlic

4 ounces of whole unsalted butter

2 ounces of cooking oil-do Not use extra virgin olive oil…

2 tablespoons of lemon juice

1 cup of grated parmesan cheese

Salt & Pepper

Preparation:

Cook and drain the pasta and set aside until needed.

To roast the cherry tomatoes, rinse and dry the tomatoes and place them on a sheet pan that has been coated with non stick spray.  Drizzle olive oil on them and season with a sprinkle of salt.  Roast for 10 minutes at 400 degrees or until the tomatoes begin to collapse and the skin begins to wrinkle.  Set aside to cool.

Combine & heat the butter and the cooking oil in a sauté pan over medium high heat. When the butter has melted and just begins to foam, add the shrimp and minced garlic.  Reduce the heat to low and cook until the shrimp are opaque white & firm.  Add the lemon juice and spinach as the shrimp finishes cooking.  Heat until the spinach begins to wilt and add the cooked pasta to the pan.  Heat and mix the ingredients thoroughly and add the roasted tomatoes and parmesan cheese.  Taste the dish and salt & pepper to taste.  Serve hot.

Recipe yields Four Servings