MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Shrimp, Lemon & Spinach Linguini Categories: Seafood, Vegetables, Citrus, Pasta, Cheese Yield: 4 Servings 8 oz Linguine pasta Salt 3 tb Olive oil 1 lg Whole lemon; quartered long - way, thin sliced, seeded 1/2 c Shallots; sliced 1 tb Garlic; minced 1 lb U-30 shrimp; peeled, de-veined 5 oz Baby spinach leaves 1/4 c Parmesan cheese; fresh grated Fresh ground black pepper Heat water for the pasta: Heat a large pot of salted water (2 quarts of water, 1 tb salt) for the pasta. BROWN THE LEMON SLICES: While the pasta water is heating, cook the lemon slices. Heat 2 tb olive oil in a large sauté pan on medium high heat. Add the thinly sliced lemons to the pan and cook until browned and softened, 7 to 8 minutes. Remove from pan, set aside to cool. Once the lemon slices are cool, mince them. START COOKING THE LINGUINE: Once the pasta water is boiling, add the linguine pasta to cook. SAUTÉ SHALLOTS AND GARLIC: Add 1 tb olive oil back to the pan you had used to cook the lemons. Heat on medium high heat. Add the sliced shallots. Cook until softened and lightly browned, about 4 to 5 minutes. Add the garlic and cook a minute more. COOK THE SHRIMP: Add the shrimp to the shallots and garlic and cook until pink on one side, then toss them to cook on the other side, about 2 minutes for each side. ADD THE SPINACH, LEMON, SOME PASTA WATER: Add the spinach and lemon to the pan and toss to wilt the spinach. Add about 1/2 cup pasta water to the pan. DRAIN PASTA, TOSS WITH SHRIMP AND SPINACH: When the pasta is done, strain it and add it to the pan with the shrimp (if you have room, otherwise put everything in a separate bowl), toss to coat. Add salt and pepper to taste. Serve immediately. Sprinkle with grated Parmesan cheese to serve. Elise at Simply Recipes RECIPE FROM: http://www.simplyrecipes.com Uncle Dirty Dave's Kitchen MMMMM