Shrimp Scampi and Spinah with Fettucine

This would also be great with Arugula. You can serve with garlic bread or just the past by its self would be perfect too.

olive oil
3 garlic cloves, minced
2 shallots, chopped
3 tbsp unsalted butter
1/2 tsp crushed red pepper flakes
1/4 cup white wine
1/4 cup chicken stock/broth (you can sub out for vegetable broth)
1 tbsp lemon juice
salt and pepper for seasoning
1 lb shrimp, cleaned, peeled, deveined and patted dry
fettuccine (I used whole wheat fettuccine)
2 cups baby spinach
1/4 cup Italian dressing (balsamic based)
shredded parmesan for garnish

Start cooking water for pasta and bring to boil.

Drizzled large sauté pan with olive oil and heat over medium-high heat. Add shallots and season with salt and pepper. Sauté for about 5 to 7 minutes, just about starting to brown. Add garlic and continue to sauté for about 5 minutes. Season shrimp with salt and pepper and add to sauté pan, then add red pepper flakes. Cook shrimp until completely cooked through, about 5 minutes or so. Add butter, melt and continue to cook for about 2 minutes. Remove shrimp and set aside in a bowl.

Start cooking pasta according to package directions

While pasta is cooking, add wine, stock/broth, lemon juice and shrimp to shallots in the sauté pan. Reduce heat to the lowest setting. Keep simmering while pasta cooks, stirring frequently.

Once pasta is done, remove shrimp and set aside in a bowl. Add pasta to sauté pan and toss to coat. Add spinach, tossing to coat. Add dressing and toss to coat. Turn off heat.

Plate pasta topped with shrimp and shredded parmesan for garnish. Serve and ENJOY!

Wine paring............Riesling or Sauvignon Blanc.