Quick Lemon Butter Shrimp with Spinach

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

 

Melt butter in a medium skillet.

Add shrimp and cook 2-3 minutes on first side.

Turn shrimp and cook for an additional 2-3 minutes or until pink. Don't overcook or they will be tough.

Add spinach and cook until wilted. Stir in lemon juice and zest. In the meantime, cook the 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.