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- Vicky Bryant (found at Copy Cat)
- 24 jumbo shrimp,peeled and deveined
- 3 cups (700 ml) sliced mushrooms, washed and sliced 1/4 inch thick
- 1-1/2 Tbsp (20 ml). roasted pine nuts
- 6 handfuls fresh spinach leaves
- 6 cups (1425 ml) cooked vermicelli pasta
- 4 Tbsp (60 ml). butter
- 2 Tbsp (30 ml). fresh garlic, minced (or double amount)
- Lemon Butter Sauce:
- 1 Tbsp (15 ml). shallots, minced
- 1 Tbsp (15 ml). fresh garlic, minced
- 1/2 cup (125 ml) dry white wine
- 1 cup (225 ml) heavy cream
- 1/2 cup (125 ml) lemon juice,freshly squeezed
- 1/8 tsp (1 ml). white pepper
- 1 lb (.5 kg). lightly salted butter, cut into tbsp
- Preheat oven to 350 degrees (175 C.).
- 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 tbsp (15 ml) 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 tbsp (30 ml) 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 tbsp (60 ml) 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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