Shrimp & Spinach     Serves 2  
 

• ½  Pound medium shrimp
• 3  Cloves garlic, minced
• 1  Tablespoon fresh Italian parsley, chopped
• 1  Tablespoon lemon juice
• 2  Tablespoons butter
• 1  Tablespoon olive oil
• 5  Ounces fresh spinach, chopped
• ¼  Cup dry white wine
• 1  Tablespoon Tobasco sauce
• ½  Pound linguine or spaghetti
• Salt and freshly ground black pepper
• Grated Romano or Parmesan cheese

 
   
 
 
 
    1. Peel and devein the shrimp. Rinse under cold water and drain.  
        Set aside in the refrigerator.
 
     2. Heat the oil and butter in a sauté pan. Add the garlic, parsley, 
         spinach, salt and black pepper. Sauté until limp.
 
     3. Bring a large pot of water to a boil. Add the linguine and stir.
         Cook for 10 -12 minutes or until tender.
 
     4. Add the lemon juice, hot pepper sauce, wine and shrimp to the
         sauté pan with the spinach. Cook until the shrimp turn pink
         and curl (10 minutes).
 
     5. Drain the linguine and toss with the shrimp and spinach. Top
         with the grating cheese.
 
 
 
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