Garlic Shrimp with Spinach and Vermicelli

By á-5120

Ingredients

• 5 oz. uncooked Vermicelli
• 1 (6 oz.) package fresh baby spinach
• 1/3 cup julienne-cut sun-dried tomatoes packed without oil
• 1 1/2 Tbs. butter, divided
• 1 1/4 pounds large shrimp, peeled and deveined
• 3 large garlic cloves, minced
• 1/2 tsp. kosher salt
• 1/4 tsp freshly ground black pepper
• 1/3 c. dry white whine
• 3 Tbs. fresh lemon juice
• 1/4 c. ( 1 ounce) grated fresh Parmesan cheese

Details

Servings 4
Preparation time 7mins
Cooking time 13mins

Preparation

Step 1

1. Break pasta in half. Cook pasta according to package directions, omitting salt and fat. Place spinach and tomatoes in a colander. Pour pasta and cooking liquid over spinach mixture in colander, turning with tongs until spinach wilts.
2. While pasta cooks, melt 1 tbs. butter in a large nonstick skillet over medium heat; add shrimp and garlic. Sprinkle shrimp with salt and pepper. Saute' 4 minutes or until shrimp turns pink. Stir in wine; cook 1 min. Remove pan from heat.
3. Add pasta mixture, remaining 1 1/2 tsp. butter, and lemon juice to shrimp mixture; toss well. Sprinkle with Parmesan cheese.