Ingredients:
1Lb fresh raw shrimp with shells, cleaned, reserving shells for stock
8 oz pasta, I used thin spaghetti
5 cups baby spinach
4 cloves of chopped garlic
Olive oil
Unsalted butter
Red pepper flakes
Salt and pepper
1 tsp Italian seasoning, I use the grinder by McCormick
1/2 cup freshly grated Parmesan cheese
Fresh lemon juice (1 lemon)
Grated lemon peel
Handful of fresh parsley roughly chopped
Rinse shrimp shells and place in small saucepan with 2 cups water, and a pinch of salt. Bring to a boil and set aside.
In a large pot of salted water, cook pasta as directed and set aside.
Heat olive oil and 2 tbsp butter, and add chopped garlic and red pepper flakes, and saute for 2 minutes.
Add shrimp and cook until pink. Add spinach and Italian seasoning.
Add pasta back to the pot with another 2 tbsp butter, Parmesan cheese, parsley and lemon peel. Add reserved shrimp stock as needed to create sauce and keep pasta moist.
Plate pasta and drizzle with fresh lemon juice and extra virgin olive oil.
Massapequa Gourmet
Pasta dish by Williams Sonoma