1 tbsp olive oil
3 tbsp unsalted butter divided
4 tsp garlic minced, divided
1 lb shrimp uncooked, medium size, shelled and deveined
1/2 cup parmesan cheese plus more for topping
1/2 tsp salt
5 tomato medium, chopped into fourths
1 cup baby spinach cooked
1/2 tsp crushed red pepper or more to taste
10 oz fettuccine
1 tbsp lemon juice
instructions:
Full recipe from : yummly.com
In a large skillet, add olive oil and melt 1 tablespoon butter over medium high heat. Add 2 teaspoons garlic to skillet then stir in with butter and oil.
Add raw shrimp to skillet and cook the first side of the shrimp for 1 minute. While shrimp cooks, sprinkle top of raw shrimp with 1/4 cup parmesan cheese and 1/4 tsp salt. Flip shrimp and cook for another minute until shrimp is pink and cooked through. Repeat step of sprinkling remaining parmesan cheese and salt on top of the shrimp.
Reduce heat to medium. Add spinach, chopped tomatoes, crushed red pepper flakes, and remaining 2 teaspoons of garlic. Thoroughly stir ingredients and let cook for 5 minutes. Remove skillet from heat, cover, and set aside while preparing the pasta.
Cook pasta per package instructions. When pasta is finished, drain and rinse with cool water (to stop pasta from cooking).
Return shrimp & veggie skillet to heating unit and warm over medium heat. Add pasta, lemon juice, and remaining 2 tbsp of butter. Add more salt and crushed red pepper if desired. Stir ingredients and allow to cook until butter has melted and ingredients are hot enough to serve, about 5-8 minutes.
Dust top of pasta with more parmesan cheese. Serve immediately.
