1 pound angel hair pasta
1 stick butter
1 pound medium shrimp, peeled, deveined and tails removed
1 tablespoon chopped fresh garlic
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (6-ounce) bag fresh baby spinach
1/2 pint cherry tomatoes, halved
1/4 cup pine nuts
1 tablespoon fresh lemon juice (juice of 1/2 lemon)
What To Do:
Cook pasta according to package directions; drain and keep warm in a serving bowl.
Meanwhile, in a large skillet over medium-high heat, melt butter ; add shrimp, garlic, salt, and pepper, and sauté 2 to 3 minutes, stirring occasionally, or until shrimp turn pink. Remove shrimp mixture to a bowl.
Add spinach, cherry tomatoes, and pine nuts to skillet and cook 2 to 3 minutes, or until spinach is wilted. Return shrimp mixture to skillet with vegetables, and simmer 1 to 2 minutes. Serve over pasta and drizzle with lemon juice.
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