The Farmer Family Cookbook

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Ingredients

• 242.4 jumbo shrimp, peeled and deveined
• 30.3 cups mushrooms, washed and sliced 1/4 inch thick
• 1.50.15 tbsp toasted pine nuts
• 60.6 handfuls fresh spinach
• 60.6 cups cooked vermicelli pasta
• 40.4 tbsp butter
• 20.2 tbsp garlic, minced

Lemon Butter Sauce:

• 10.1 tbsp shallots, minced
• 10.1 tbsp fresh garlic, minced
• .50.05 cup dry white wine
• 10.1 cup heavy cream
• .50.05 cup lemon juice, freshly squeezed
• .1250.0125 tsp white pepper
• 10.1 lb salted butter cut into tbsp

Steps

1. Preheat oven to 350F. Wash spinach and remove stems. Dry between paper towels and set aside. Roast pine nuts in oven for 2-4 minutes until golden brown. Set aside.
2. Peel and devein shrimp, set aside. Clean and slice mushrooms, set aside. Boil pasta according to package directions to al dente stage. Drain and set aside.
3. Prepare lemon sauce by melting 1 tbsp butter in large skillet and saute shallots and garlic till translucent. Add wine and reduce to slightly more that 1/2, whisking occasionally. Add cream and reduce 1/2. Add lemon juice and reduce 1/2. Add pepper and reduce to low heat. Add remaining butter, whisking in 2 tbsp at a time. Continue to simmer until sauce coats spoon.
4. In large skillet over medium heat, melt the 4 tbsp butter. Add garlic and saute. Stir in mushrooms, shrimp and pine nuts. Saute several minutes until shrimp are done and show no color. Remove from heat and gently stir in spinach. Place warm pasta on plate with shrimp mixture to the side. Pour lemon sauce over pasta, permitting a bit onto the shrimp.