Lemon Garlic Shrimp Served Over Spinach Spaghetti In A White Wine Butter Sauce

That's a big description.....for a simply awesome dish!  My family LOVES pasta - the big one loves spinach, so it wasn't too tough to convince them to eat green spaghetti that was made with spinach!  They also enjoy eating shrimp - so this is a perfect meal for them! 

This is a very easy meal to put together.  If you are trying to save some time right before dinner, peel and devein your shrimp and chop your tomatoes and parsley ahead of time.

Lemon Garlic Shrimp Served Over Spinach Spaghetti In A White Wine Butter Sauce
Add a salad and some garlic bread - this will easily serve 4

Ingredients (seasonings not pictured):

Wine I chose to include in the dish (and drink at dinner!).  A 2011 Nobilo Marlborough Sauvignon Blanc from the Nobilo winemakers out of New Zealand.   This was a light, crisp, fruity wine that was an excellent pairing to my dinner.

1 pound shrimp, peeled and deveined

8 ounces organic spinach spaghetti (I used De Boles)

1 Roma tomato, seeded and diced

1 lemon

1/4 cup chopped Italian flat leaf parsley

2 tablespoons olive oil (I used an Extra Virgin Olive Oil from the Queen Creek Olive Mill)

1 cup dry white wine
4 cloves garlic, minced and divided
4 tablespoons butter or margarine
Pepper
Melting Pot Seasoning (or any lemon/garlic seasoning)

Cook the pasta according to package directions.  While the pasta is cooking, heat 1 tablespoon of the olive oil in a large saute pan over medium high heat.  Once heated, add the shrimp and saute, stirring frequently.  Add 2 cloves of the minced garlic, the juice of 1/2 of the lemon, 1/2 cup of the white wine, 2 tablespoons butter or margarine, pepper to taste, and Melting Pot Seasoning (or any lemon/garlic seasoning) to taste.  Continue cooking until shrimp are pink and cooked through.

Once the pasta is cooked al dente, drain, and add to the saute pan with the shrimp.  To the shrimp and pasta, add 1 tablespoon olive oil, 1/2 cup dry white wine, 2 tablespoons butter or margarine, pepper to taste and Melting Pot Seasoning (or any lemon/garlic seasoning) to taste.  Cook together for a few minutes, add the tomato and flat leaf parsley.  Stir to combine and serve.

For this post, I have decided to add a few "how to" photos on eating this dish!  My little one LOVES to twirl his pasta - he tries and tries with his spoon (how I eat mine), but most times he improvises with his hand!  He insisted I take two different photos of the fruits of his labor showing his twirled pasta on his fork!  The big one either eats the strands of pasta one at a time breaking it in smaller halves with each bite, or shoves a bunch in his mouth and pulls it up from his bowl! 

How do you eat your spaghetti?