Here's another favorite meal from Cooking Group for you all to try. Kelly Miller brought this amazing dinner the other night. It was really pretty fast to prepare and tasted amazing! It's great for a fast weeknight meal but elegant enough for a dinner party too! I love it!
5 tablespoons butter, divided
2 cloves garlic, minced
1 lb. large raw shrimp, peeled and deveined
1/3 cup white wine
3/4 cup cream
scant 1/4 cup lemon juice
2 tablespoons Italian breadcrumbs
4 cups baby spinach
handful of pine nuts for garnish
1 lb. thin spaghetti
Bring a large pot of water to boil and cook the pasta while you are making the shrimp sauce. In large heavy skillet, melt 2 tablespoons butter, Saute garlic in butter for 30 seconds. Add shrimp saute for 30 seconds. Add white wine and saute for 2 minutes, until shrimp are opaque. Remove shrimp from pan and set aside, leaving the sauce in the pan. Cover shrimp with foil to keep warm. Bring sauce to a simmer and add cream. Simmer 3 minutes. Stir in lemon juice. Remove from heat and whisk in 3 tablespoons of butter, 1 tablespoon at time until melted. Season with salt and fresh ground pepper. Stir in bread crumbs. Return to heat and add spinach and cook until spinach wilts, just a minute or two. Stir in shrimp and serve over hot pasta. Garnish with pine nuts, serve with crusty bread and enjoy!