Spinach Pasta Shrimp With Creamy Lemon Sauce

The ease of which shrimp cooks makes them a good protein for summer. Saute them, mix them with noodles, add a sauce and you've got dinner. 

This past weekend was a weekend for receiving. My friend, Sara, came back from Paris with some beautiful soaps and a bounty from her garden. I wasn't expecting gifts from Paris. Nor was I expecting fresh garden vegetables. My garden isn't producing vegetables, other than some lettuce, radishes. strawberries, and peas. Sara is always so generous with her garden, and I am a happy and thankful recipient. 

Ashley (from Craving4More) and Brian stopped by, too. The gift she brought left me speechless. A beautiful wooden board custom made for me by Lumbertown Woodworks. It is gorgeous. Made with different light woods to mimic honeybomb atop a dark wood base. My Kitchen Coop is engraved on the top. I don't have cards with my name on them. I don't have letterhead. In fact, this is the first tangible object with my name on it. And I love it!. Brain and Ashley came up with the name My Kitchen Coop for me while texting back and forth one night. Their support has been incredible. 

Use my Basic Pasta Dough to make spinach noodles. The variation to add spinach is easy. Before mixing the flour and egg, simply blend egg and spinach together first. I used my flat sheet roller to make a big wide noodle before running the sheet through the fettucine roller.

Cook the noodles al dente. This is so easy to do with homemade noodles. Four to five minutes is all it takes. Drain and set aside. The shrimp cooks so fast that the noodles will still be warm when the sauce is finished.

Melt butter in a wide saute pan. Add shrimp. Cook a minute. It will still be slightly pink. That's ok. The shrimp will continue to cook with the sauce. 

Add herbs and spinach. Cook just until the spinach wilts. 

1/2 & 1/2 will make a nice creamy sauce. Stir it in the pan until it thickens slightly. Remove from heat. 

Squeeze a lemon over the top. Plate your dish. Grate lemon peel and Gruyere cheese to garnish. 

The lemony-creaminess of this sauce is fantastically delicious and I am willing to bet you will make this again.

The last time I made shrimp, I noted the placemats my brother made me for Christmas one year. Coincidentally, my new board matches them like they were all made together. I truly am thankful for the beautiful gifts I receive.

• * For the noodles - follow my Basic Pasta Dough recipe
• 2 C flour
• 4 egg yolks, plus 1 egg
•  about 2 C fresh spinach
• 
  
• *For the sauce
• 3 T butter
• 2 Lb. raw shrimp; any size
• 1/4 C fresh lemon thyme
• 1/4 C fresh flat leaf parsley, chopped
• 3 T dried, crushed rosemary
• 1 C fresh spinach, chopped
• 2 C 1/2 & 1/2
• juice of 1 lemon
• lemon zest, for garnish
• 1 oz Gruyere cheese, grated