Wednesday, March 30, 2016
Shirmp, Baby Portobello & Spinach Pasta in a Creamy White Wine Lemon Sauce
Mike has been out of town this week. Boo. One upside of having the house to ourselves is that I get to make "girly" food for dinner. In our house that means shrimp, angel hair and mushrooms. This is definitely my go-to dinner every time Mike travels because it is one of my favorite things and I know it is not his favorite - thought he would never say it!
I'm pretty sure this is one of my favorite dinners because it has a lot going for it - easy to make, pretty light, contains mushrooms and shrimp, and the fact that it is pasta automatically makes it great.
Shrimp, Portobello & Spinach Pasta
in a Creamy White Wine Lemon Sauce
1 pound of angel hair pasta
4 tablespoons of olive oil
2 cups of baby bella mushrooms, sliced
1 pound of shrimp
4 cloves of garlic
1/2 cup of white wine
1/2 cup of cream
2 teaspoons of sea salt
1/2 teaspoon of pepper
1 lemon, juice of
2 cups of spinach
good olive oil
Begin by boiling water with salt for the pasta.
In a large saute pan, brown mushrooms on medium high, then add shrimp and cook for just 30 seconds, then add garlic. Add white wine, cream and season with salt and pepper. Bring to a simmer, cooking for about 2-3 minutes. Add lemon juice and spinach and turn off the heat.
At this point, put the pasta in the boiling water and cook for just 2-3 minutes. Strain the pasta from the water. Rinse with cool water, then add it into the sauce. Toss together.