MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shrimp, Lemon & Spinach Linguini
Categories: Seafood, Vegetables, Citrus, Pasta, Cheese
Yield: 4 Servings

8 oz Linguine pasta
Salt
3 tb Olive oil
1 lg Whole lemon; quartered long
- way, thin sliced, seeded
1/2 c Sliced shallots
1 tb Minced garlic
1 lb Peeled, deveined U-30 shrimp
5 oz Baby spinach leaves
1/4 c Fresh grated Parmesan cheese
Fresh ground black pepper

Heat water for the pasta: Heat a large pot of salted water
(2 quarts of water, 1 Tbsp salt) for the pasta.

BROWN THE LEMON SLICES: While the pasta water is heating,
cook the lemon slices. Heat 2 Tbsp olive oil in a large
saut|a-- pan on medium high heat. Add the thinly sliced
lemons to the pan and cook until browned and softened, 7
to 8 minutes. Remove from pan, set aside to cool. Once the
lemon slices are cool, mince them.

START COOKING THE LINGUINE: Once the pasta water is
boiling, add the linguine pasta to cook.

SAUT|arC# SHALLOTS AND GARLIC: Add 1 Tbsp olive oil back to
the pan you had used to cook the lemons. Heat on medium
high heat. Add the sliced shallots. Cook until softened
and lightly browned, about 4 to 5 minutes. Add the garlic
and cook a minute more.

COOK THE SHRIMP: Add the shrimp to the shallots and garlic
and cook until pink on one side, then toss them to cook on
the other side, about 2 minutes for each side.

ADD THE SPINACH, LEMON, SOME PASTA WATER: Add the spinach
and lemon to the pan and toss to wilt the spinach. Add
about 1/2 cup pasta water to the pan.

DRAIN PASTA, TOSS WITH SHRIMP AND SPINACH: When the pasta
is done, strain it and add it to the pan with the shrimp
(if you have room, otherwise put everything in a separate
bowl), toss to coat. Add salt and pepper to taste.

Serve immediately. Sprinkle with grated Parmesan cheese to
serve.

Yield: Serves 4

Elise at Simply Recipes

RECIPE FROM: http://www.simplyrecipes.com

Uncle Dirty Dave's Kitchen

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