24 Jumbo Shrimp −− peeled and deveined
3 Cups sliced mushrooms −− washed and sliced −− 1/4 inch thick
1 1/2 Tbsp. roasted pine nuts
6 handfuls fresh spinach leaves
6 Cups cooked vermicelli pasta
4 Tbsp. Butter
2 Tbsp. fresh Garlic −− minced, up to 4
Lemon Butter Sauce:
1 Tbsp. shallots −− minced
1 Tbsp. fresh garlic minced
1/2 Cup dry white wine
1 Cup Heavy Cream
1/2 Cup Lemon juice −− freshly squeezed
1/8 tsp. White pepper
1 lb. lightly salted butter −− cut into −− tablespoons
Preheat oven to 350 degrees. Wash spinach and remove
stems before drying leaves between paper towels. Set aside.
Spread pine nuts over bottom of sheet pan and place pan in
oven on top rack. Roast until golden brown, approximately 2
to 4 minutes. Remove from oven and set aside.
Peel and devein shrimp. Set aside. Wash and slice fresh
mushrooms. Set aside. Boil pasta in large pot of water to al
dente stage according to directions on package. Set Aside.
Prepare lemon butter sauce: Melt 1 tablespoon butter in large
skillet over medium−high heat. Saut shallots and garlic until
translucent. Add white wine and reduce slightly more than
1/2, whisking occasionally. Add cream and reduce by 1/2.
Add lemon juice and reduce by 1/2. Add white pepper.
Reduce heat to low. Add remaining butter 2 tablespoons at a
time, whisking continuously after each addition to completely
incorporate butter. Continue to simmer, whisking until sauce
just coats spoon.
In large skillet over medium−high heat melt the 4 tablespoons
of butter. Add garlic and saut until garlic is translucent. Stir
in mushrooms, shrimp, and pine nuts. Saut 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,
permitting a bit of sauce onto shrimp.
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