This is just SOOO good and so quick and easy to make, it is truly a 30-minute meal!
This is very similar to the Shrimp Portofino at Romano's Macaroni Grill, except they add mushrooms and toasted pine nuts which I leave out because Jerry doesn't care for them. I highly recommend adding the mushrooms though! :) This recipe serves two.
Lemon Butter Shrimp with Spinach
1/2 pound raw shrimp, shelled, deveined and tails removed
4 tablespoons butter
Large handful of fresh spinach, chopped (from our garden! YAY!)
Juice and zest of one lemon
1/4 pound Angel Hair pasta
Serve shrimp over pasta.
To round out this lovely, lemony main dish, I made Farmgirl Susan's Quick Roasted Brussels Sprouts with Lemon and Parmesan. This is the second time I have made these and they are quick, incredibly easy and bursting with flavor!
Check out Farmgirl Susan's blog at Farmgirl Fare for great recipes and pictures of life on their 240-acre farm in Missouri with sheep, donkeys and dogs!
Linking up with the Farmgirl Friday Blog Hop at Deborah Jean's Dandelion House and Food on Friday.