Foodie Fridays: Lemon Garlic Butter Shrimp and Spinach with Pasta

 

January continues to be my Clean Out the Fridge and Pantry Month.  This week I pulled out a bag of frozen shrimp that had been in the freezer way too long, as well as a bag of frozen spinach.  Two lemons languishing in the fridge were also added to my ingredients list, as well as a container of shredded Parmesan that was threatening to turn moldy.  All I had to add was a package of pasta from the pantry plus some garlic and butter and I had the makings for my version of a shrimp scampi-style recipe.  It turned out surprisingly well considering that half of the ingredients were pretty close to their expiration dates.  It is such an easy recipe that I don't know why I don't make this dish more often.  I will be sure to remedy that mistake in the future!

Lemon Garlic Butter Shrimp and Spinach with Pasta

8 oz. linguine (or other long pasta)
1 bag (12 oz.) frozen chopped spinach
1/2 C. butter, divided (I use this product instead)
4 cloves garlic, minced (or 1 T.)
1 1/2 lbs. shrimp, peeled and deveined (no tails)
juice and zest of 2 lemons
1/2 tsp. salt (or to taste)
1/2 C. shredded Parmesan

Cook the pasta according to package directions.  Add the spinach for the last 1-2 minutes of cooking.  Drain and set aside.

While the pasta cooks, melt 4 T. butter in a large skillet over medium-high heat.  Add the garlic and cook until fragrant, about 1 minute.  Add the shrimp and sauté 2 minutes on one side, stirring occasionally.  Flip and cook 2 minutes on the other side until JUST beginning to turn pink.

Add the remaining butter plus the lemon juice and salt.  Cook, stirring, until the butter melts and the shrimp have cooked through (do not over-cook them).  Remove from the heat.  Stir in the drained pasta and spinach until well combined.  Stir in the lemon zest and serve immediately, topped with the shredded Parmesan.  Serves 4.