Make it at Home: Lemon Shrimp Florentine Pasta

LEMON SHRIMP FLORENTINE PASTA serves: 2

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CHEF BRIAN HARVEY

Executive Chef, Bravo! Cucina Italiana

INGREDIENTS:

¼ lb Linguine

2 TBSP Olive Oil

½ lb Shrimp, peeled and deveined

1 tsp Garlic, chopped

¼ C Grape Tomatoes, halved

½ C Vegetable Stock

2 tsp Fresh Squeezed Lemon Juice

2 TBSP Roasted Garlic, pureed with oil

4 TBSP Crumbled Feta Cheese, divided

2 TBSP Boursin Cheese

2 TBSP Whole Butter

1 C Fresh Spinach Leaves

2 TBSP Toasted Bread Crumbs

Salt and Pepper to taste

METHOD:

Cook pasta according to package instructions. Keep warm. In a large sauté pan, heat oil. Add shrimp, cook slowly for 2 minutes. Add garlic and tomatoes, cook for 30 seconds on medium heat. Add vegetable stock, lemon juice, roasted garlic, 2 TBSP Feta and Boursin cheese. Bring to a simmer. Season with salt and pepper to taste. Add butter and cook to a sauce consistency. Add spinach and cooked linguine to sauté pan. Stir to combine. Divide onto two serving plates. Garnish each plate with one tablespoon toasted bread crumbs and one tablespoon Feta cheese.

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