Thursday, May 13, 2010

Lemon Shrimp with Spinach over Linguine

Scott and I just returned from a stay on Hilton Head Island, South Carolina, which was wonderful. We had good weather, glorious scenery, and marvelous seafood of all types, broiled, grilled, and even fried. What else could you ask for on a vacation? Even though we didn't have this Lemon Shrimp recipe in Hilton Head, we are featuring it on our blog. This a simple, quick recipe with a lot of flavor. Fresh Asparagus may be substituted for the spinach, if desired.

1/4 lb. raw, deveined shrimp
2 Tbsp. olive oil
1/2 medium red onion, chopped
1/4 c. white wine
zest and juice of 1 lemon
3 cloves garlic minced
1/2 tsp. dried oregano or 1 tsp. Herbes de Provence
2 Tbsp. fresh parsley, chopped
2 c. fresh baby spinach, washed. 1/2 lb. of fresh asparagus may be substituted.

1. Saute onion and garlic in olive oil until tender.
2. Add white wine, zest and juice of lemon, spinach and shrimp.
3. Simmer 2-3 minutes until shrimp is pink.
4. Serve over linguine or your favorite cooked pasta or rice.
Serves four

Besides lots of seafood, there is always dessert. At the top of every dessert menu was Key Lime pie, which is yummy. What could be better than Key Lime pie, but Key Lime cupcakes. The recipe for Key Lime Cupcakes will be coming shortly.

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