Shrimp Linguine

Ingredients

1 Pound Uncooked Linguine

3 Tablespoon Butter

4 Tablespoons White Cooking Wine

6 Teaspoons Grated Parmesan Cheese

3 Cloves Garlic, Minced

1 Teaspoon Chopped Fresh flat Leaf Parsley

1 Sm. Bag Baby Spinach

1 Pinch Kosher Salt And Pepper To Taste

2 Pounds Medium Shrimp, Peeled And Deveined

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain

2. In a medium saucepan, melt butter over medium low heat; add wine, cheese, garlic, spinach and salt and pepper to taste. Simmer over low heat for 3 to 5 minutes, stirring frequently.

3. Increase heat to medium high and add shrimp to saucepan; cook for about 3 to 4 minutes or until shrimp begins to turn pink. Do not overcook.

4. Place pasta into a large bowl and spoon sauce on top toss to let flavors marry; garnish with Parmesan cheese and fresh parsley, if desired. Serve Family Style or in individual pasta bowls. Serve with Salad, garlic crostini and Lemonade Tea.

SALAD:

Insalata Cotta e Cruda Salad Side

Ingredients

1 Jar Marinated Artichoke Hearts and Chopped

2 Bulbs Fennel, Trimmed And Quartered

1 Head Romaine Lettuce

2 Medium Head Belgian Endive

1 Large Tomato

4 Ounces Feta Cheese Crumbled

Dressing:

4 Tablespoons Olive Oil

2 Tablespoon White Rice Vinegar

1 Teaspoon Dijon-Style Prepared Mustard

1/2 Teaspoon Or To Taste Sea Salt And Ground Black Pepper

Directions

1. Blanch the fennel in boiling water for about 8 minutes and cool

2. Place the marinated artichoke hearts, fennel, in a medium bowl toss.

3. Rough Chop the romaine. Cut the endive into thin strips lengthwise. Core the tomato, and cut into medium dice.

4. Crumble the Feta

5. Mound the lettuces in a shallow bowl, and sprinkle with the tomato. Arrange the vegetables over the top. Sprinkle with the feta.

6. In a small bowl combine the olive oil, vinegar, and mustard. Salt and pepper to taste. Beat lightly with a fork. Drizzle the dressing over the salad, and toss.