- total time:
- 30 min
- 24 Jumbo Shrimp, peeled & deveined
- 3 Cups Sliced Mushrooms, washed & sliced 1/4" thick
- 1 1/2 Tbsp. Roasted Pine Nuts
- 6 Handfuls Fresh Spinach Leaves
- 6 Cups Cooked Vermicelli or Capellini
- 4 Tbsp. Butter
- 2 Tbsp. Fresh Garlic, minced
- 1 Tbsp. Shallots, minced
- 1 Tbsp. Fresh Garlic, minced
- 1/2 Cup Dry White Wine
- 1 Cup Heavy Cream
- 1/2 Cup Fresh Squeezed Lemon Juice
- 1/8 Tsp. White Pepper
- 1 Lb. (2 Sticks) Salted Butter, cut into tablespoons
Preheat oven to 350°. Wash spinach and remove stems before drying leaves between paper towels. Set aside. Spread pine nuts over the bottom of a cookie sheet and place in oven on top rack. Roast until golden brown, approximately 2-4 minutes. Remove from oven and set aside.
Peel and devein shrimp. Set aside. Wash and slice mushrooms. Set aside.
Prepare pasta to al dente stage according to directions on package. Set aside.
Prepare lemon butter sauce: melt 1 tbsp. butter over medium-high heat. Sauté shallots and garlic until translucent. Add white wine and reduce slightly more than half, whisking occasionally. Add cream and reduce by half. Add lemon juice and reduce by half. Add white pepper. Reduce heat to low. Add remaining butter, 2 tbsp. at a time, whisking continuously after each addition to completely incorporate butter. Continue to simmer, whisking until sauce just coats spoon.
In a large skillet, over medium-high heat, melt the 4 tbsp. of butter. Add garlic and sauté until garlic is translucent. Stir in mushrooms, shrimp and pine nuts. Sauté for several minutes, or until shrimp are done and show color. Remove skillet from heat and gently stir in spinach. Place warm pasta on plate with shrimp mixture to the side. Pour lemon sauce over pasta, allowing a bit of sauce on shrimp.