Garlic Shrimp Florentine
Two dozen peeled and de-veined shrimp
12 ounces of cooked penne pasta-or your favorite pasta
¼ cup of diced tomato
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
Cook and drain the pasta and set aside until needed.
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 diced tomato and parmesan cheese. Taste the dish and salt & pepper to taste. Serve hot.
Recipe yields Four Servings