Pasta Rambo

By nurseliz

Carrabbas

Ingredients

• 12 tbsp cold unsalted butter
• 2 tbsp yellow onion, minced
• 2 garlic cloves, minced
• 1/3 cup dry white wine
• 3 tbsp lemon juice
• 1 lb linguine
• 2 tbsp olive oil
• 10 oz sliced white mushrooms
• 1 lb medium shrimp, peeled, deveined
• 1 cup spinach leaves, stemmed, washed, chopped
• 2 plum tomatoes, seeded and diced
• 2 tbsp chopped fresh basil
• salt and pepper to taste
• Parmesan Cheese

Preparation

Step 1

For lemon sauce, melt one tablespoon butter in a skillet on medium. Stir in 2 tablespoons onion and 2 garlic cloves minced and let it cook for about 3 minutes. Add ⅓ cup wine and 3 tablespoons lemon juice. Bring to a boil. Cook until liquid reduces to two tablespoons, 3 minutes. Reduce heat to low. Whisk in remaining 11 tablespoons of butter one piece at a time. The butter should soften into an emulsified sauce in 3 minutes. Season with salt and pepper. Remove from heat. *Sauce can be stored at room temperature for up to two hours.
Cook pasta in boiling salted water until al dente.
Heat one tablespoon oil in skillet on medium-high. Stir in mushrooms, 5 minutes. Transfer to bowl. Heat remaining oil in skillet. Stir shrimp until barely opaque around edges, 1-1/2 minutes. Stir in chopped spinach, 1 minute. Stir in tomatoes, 1 minute. Return mushrooms to pan. Stir in lemon sauce and basil. Reduce heat to low. Stir sauce 30 seconds. Season with salt and pepper.
Drain pasta; return to pot. Stir in sauce. Serve with parmesan and fresh basil.