Ingredients:
2
tablespoons unsalted butter
4 tablespoons CHILLED unsalted butter
2
teaspoons garlic, minced
12 medium shrimp, peeled and de-veined
1/4
cup dry white wine
1/2 cup heavy cream
1/3 cup fresh-squeezed lemon
juice
salt and white pepper, to taste
2 tablespoons plain dry bread
crumbs
5 1/2 cups fresh spinach, washed
1 (6-ounce) box angel-hair
pasta
1 tablespoon toasted pine nuts*
Directions:
In a large
non-reactive skillet, melt 2 tablespoons butter over medium-high heat. Add
the garlic and saute for about 30 seconds.
Add the shrimp and
saute about 30 seconds or until the shrimp is just half cooked. Add the
wine and, using a wooden spoon, stir to loosen any brown bits on the
bottom of the pan. Let cook 2 minutes, stirring, to finish cooking the
shrimp and reduce the liquid. Remove the shrimp to a warm plate and cover
with foil. Add the heavy cream to the pan and let cook 3 minutes to
reduce. Stir in the lemon juice. Remove the pan from the heat and add the
remaining chilled butter, 1 tablespoon at a time, stirring in the next
piece after the one before it has just melted. Season with the salt and
pepper and stir in the bread crumbs. Return the pan to the heat, add the
spinach and cook, stirring, 1-1/2 minutes or just until the spinach has
wilted. Add the shrimp and stir to coat and heat through.
To
serve, divide the angel-hair pasta between two warmed serving dishes or
bowls. Arrange the shrimp on top, spoon the remaining contents of the pan
equally over the tops and sprinkle with the pine nuts.
*To toast
the pine nuts: Spread nuts in a single layer on a baking pan and bake in a
preheated 350°F oven 6-8 minutes or until slightly browned. Shake the pan
once or twice to toast the nuts evenly.
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