Creamy Shrimp & Spinach Alfredo


Ingredients:

2 lbs. large raw shrimp, peeled & deveined
3 cups heavy cream
6 tablespoons butter
2 tablespoons olive oil
1/2 onion
3 cloves garlic, minced
Juice of half a lemon
1 bag baby spinach
1 cup Romano cheese, grated
2 tablespoons flour
1 lb. linguine pasta, cooked al dente
Salt and Pepper to Taste

Preparation:

Saute the spinach in a dry skillet until just wilted. When cooled, squeeze the moisture out of it and set aside. Add the 2 tablespoons butter and 2 tablespoons olive oil to the pan. Saute the shrimp until just pink and set aside. Wipe out the pan, then melt 4 tablespoons butter. When melted, add the onion and saute until translucent. Add the garlic and saute another minute. Sprinkle the flour onto the onion and garlic mixture and cook another minute. Pour in the cream and lemon juice and bring to a simmer. Add the cheese, stirring to melt. Reduce to low and let thicken. Add salt and pepper to taste.

Tossed greens or a Caesar salad go well on the side. Enjoy!

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