P a s t a A n g e l a

Tonight's dinner...



plated...



I made this and left out the parsley entirely. A ngela is my co-worker who sits directly to my right....she's great and she's a great cook. She made this up herself and it turned out great! Myself and another co-worker begged her to write it down after we smelled it one day cooking in the microwave for her lunch. She's so great she shared her lunch and we then begged and begged her for a week until she wrote it down because it's just so good. It's simple but ohhh so good. The tons of garlic really lends to it's great flavor.



Pasta A n g e l a



1 bunch of fresh spinach leaves

28-30 medium shrimp

Seafood seasoning (any kind)

� tsp. Salt

� tsp. Pepper

� pt. heavy whipping cream

8-10 oz. Italian Cheese Blend

1 lemon (cut in half)

7 cloves garlic (minced)

Butter (1 stick)

Olive oil

� lb. fettuccine Pasta

White Wine (choose a kind you enjoy drinking)

� large red bell pepper (chopped)

� C. Parsley (chopped) optional

handful of flour



Fill a large pot with water. When it comes to a boil, add salt and a splash of olive oil. Add the fettuccine pasta and cook to al dente (tender). Drain the pasta. Add the spinach leaves on top of the cooked pasta. The spinach will slightly cook from the steam.



While the pasta is cooking, season shrimp with seafood seasoning, salt and pepper. In a large skillet on medium heat, add one pat of butter and olive oil (just enough to coat the bottom of the skillet). Once butter has melted, add the minced garlic and cook for about 2 minutes. Add the shrimp. Cook the shrimp just until they turn pink. While the shrimp is cooking, squeeze � lemon over them. Remove the shrimp from the skillet and set them aside. . Add more butter along with the red bell pepper and saut� until it is tender. Remove the cooked pepper and set aside.



Increase the heat to medium-high. Add the white wine about two turns around the skillet. Using a whisk scrape the remnants from the bottom of the skillet (deglazing). Let the wine simmer for about a minute and reduce the heat back to medium heat. Whisking briskly, add the remaining pats butter and whisk until thoroughly blended. Squeeze the remaining half of lemon into the skillet. Then whisk in the whipping cream slowly while adding the remaining butter alternately. Sprinkle in the flour lightly as you alternate the whipping cream and butter. The sauce will thicken and should coat the back of a wooden spoon. At this consistency, whisk in the cheese and whisk until the sauce is smooth. Add 1/8 C. parsley and stir with a wooden spoon.



Transfer the shrimp and bell peppers back into to the skillet.. Add the fettuccine pasta and stir.



Variation: Frozen spinach can be used in lieu of fresh spinach. Be sure to thaw the frozen spinach and squeeze the water out of it before adding to the sauce.



Garnish tip: Sprinkle the Italian Cheese Blend over the top of the pasta.