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Lemon-y Shrimp with Angel Hair Pasta

shrimpspaghettitinSunday was a relaxing day here in the country with not much going on – so I decided to take a little extra time for dinner and make one of David’s favorites –  Lemony shrimp with spinach.    This is my take on the dish served at Macaroni Grill that we love – shrimp, garlic, spinach, and pine nuts on a bed of angel hair pasta.   

If you want to give it a try, you’ll need 20-24 shrimp peeled and de-veined;  4-5 cloves of garlic finely chopped;  1 medium size lemon; 2 Tablespoons of olive oil;  1-2 Tablespoons of butter, 3/4 cup chicken broth (fat free) – retain 1/4 cup for later; 1 teaspoon corn starch; and 1/2 cup spinach (if  using frozen – defrost but do not cook) – if you are using fresh you’ll need about 1 cup;  spaghetti or angel hair for two;  1/4 cup pine nuts (optional). 

Before  starting on the shrimp bring water to a boil.  Put the pasta (spaghetti, linguine, or angel hair)  on to cook about 6-8 minutes before the shrimp is completed.  If  the pasta gets finished before you have the shrimp ready – put 1 Tablespoon olive oil into it and gently stir.  This will keep it from sticking together. 

shrimpspahettigarlicTo prepare lemony shrimp – saute the garlic in the olive oil until tender.  Add in butter,  shrimp and juice from 1/2 of the lemon.    Cook until the shrimp are pink.  Add 1/c cup chicken broth and spinach.  Continue to cook over low heat. 

If you want to add pine nuts to the recipe; very lightly brown (careful not to burn them) –  1/4 cup  in a separate non-stick skillet with a scant 1 tablespoon olive oil and add them in right after the spinach.

In a separate small bowl mix the 1/4 cup chicken broth with the 1 teaspoon corn starch and add to the shrimp, spinach mixture on the stove.  This will thicken the sauce.  Continue to cook over low heat for another 2-3 minutes stirring occasionally. Salt to taste.

shrimpspahettibowlServe over cooked pasta – along  with toasty garlic bread and a crisp salad.    On a personal note – you can decrease the spinach if you don’t want quite so much.  David loves shrimp but does not love green veggies – and as this is one way I can get him to eat the green stuff   I tend to load it up just a little.

If you have any interest in what else we’re eating (can’t you tell I love cooking) – I’m putting up a new page called Today’s Menu – it will give you an idea of what we’re eating – at least for lunch.   Also, still working on my website – I Can’t Believe It’s Sugar Free.  It seems to be taking  a little longer than I hoped.


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