Lemon Shrimp Florentine Pasta

Bravo! Cucina Recipe

Serves 2

1/4 pound linguine
2 tablespoons olive oil
1/2 pound shrimp, peeled and deveined
1 teaspoon garlic, chopped
1/4 cup grape tomatoes, halved
1/2 cup vegetable stock
2 teaspoons fresh squeezed lemon juice
2 tablespoons roasted garlic, pureed with olive oil
4 tablespoons crumbled feta cheese, divided
2 tablespoons Boursin cheese
salt and pepper, to taste
2 tablepsoons whole butter
1 cup fresh spinach leaves
2 tablespoons toasted bread crumbs

Cook the pasta according to package instructions. In a large saute pan, heat oil. Add the shrimp and cook slowly for 2 minutes. Add the garlic and tomatoes and cook for 30 seconds on medium heat. Add the vegetable stock, lemon juice, roasted garlic, 2 tablespoons feta and Boursin cheese, Bring to a simmer. Season with salt and pepper to taste. Add the butter and cook to a sauce consistency. Add the spinach and cooked linguine to the pan. Divide on to two serving plates and garnish with 1 tablespoon of toasted bread crumbs and 1 tablespoon of feta cheese.

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