Lemon-y Shrimp
Ingredients:
20-24 Medium sized raw shrimp (peeled and cleaned)
4-5 Cloves of garlic (finely chopped)
2 Tablespoons olive oil
3/4 Cup chicken broth
1 Teaspoon corn starch
1/2 Cup spinach* (frozen)
1/4 Cup pine nuts (optional)
* If you are using fresh spinach use approximately 1-2 Cups or to taste
Before starting on the shrimp bring enough water to a boil in a large pot to accommodate the amount of pasta you will be cooking. Put the pasta (spaghetti, linguine, or angel hair) on to cook about 6-8 minutes before the shrimp is completed. If the pasta gets finished before you have the shrimp ready put 1 Tablespoon olive oil into it and gently stir. This will keep it from sticking together.
Prepare lemony shrimp by sauting the finely chopped garlic in the olive oil until tender being careful not to scorch or burn it.
Add in the butter, shrimp and juice from 1/2 of the lemon.
Cook until the shrimp are pink. Next add the 1/c cup chicken broth and spinach. Continue to cook over low heat.
Option: Very lightly brown (careful not to burn them) 1/4 cup pine nuts in a separate non-stick skillet with a scant 1 tablespoon olive oil. Add them in at the same time you add in the chicken broth and spinach keeping the mixture on low heat.
In a separate small bowl mix the reserved 1/4 cup chicken broth with the 1 teaspoon corn starch and add to the shrimp, spinach mixture on the stove. This will thicken the sauce. Continue to cook over low heat for another 2-3 minutes stirring occasionally. Salt to taste.
Serve over cooked pasta - along with toasty garlic bread and a crisp salad.
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