PEPPERY PASTA (w) SHRIMP & SPINACH Garlic Pepper
2 tablespoons Garlic Pepper Seasoning
½ teaspoon salt, divided
5 ounces fresh baby spinach
4 quarts water
8 ounces uncooked linguine
1 tablespoon EVOO
½ pound peeled and deveined medium shrimp, cut in half horizontally
2 tablespoons minced shallots
¾ cup chicken broth
2 tablespoons fresh lemon juice
1 tablespoon butter
½ cup shaved fresh Romano cheese
1. Combine 1 tablespoon Garlic Pepper Seasoning, ¼ teaspoon salt, and spinach in a large bowl; toss well.
2. Bring 4 quarts water to a boil in a large pot. Add pasta; cook 10 minutes or until al dente; drain. Add hot pasta to spinach mixture, and toss well until spinach wilts.
3. Heat oil in a large skillet over medium-high heat. Add shrimp, remaining ¼ teaspoon salt, and remaining tablespoon Garlic Pepper Seasoning; sauté 1 minute. Add shallots; sauté 1 minute or until shrimp are done. Remove shrimp from pan. Add broth and lemon juice to pan, scraping pan to loosen bits; cook 5 minutes or until liquid is reduced by half. Return shrimp to pan. Remove from heat; stir in butter.
4. Divide pasta equally among four plates. Spoon ⅓ cup shrimp mixture over each serving. Top each with 2 tablespoons cheese.