Half pack Fettuccini or spaghetti
1 tablespoon butter
⅓ chopped red onion
3 cloves minced garlic
½ kg shrimp, peeled, cleaned and de-veined
2 lemons juiced
½ cup chicken stock
3 tablespoons drained capers
2 cups baby spinach
¼ cup chopped fresh basil
Toasted pine nuts
½ teaspoon lemon zest
Bring water to a boil, add the pasta and cook for 8 minutes. Drain.
Drizzle olive oil over pasta and set aside. In same pan used for pasta, combine the butter,
red onion, garlic, shrimp and lemon juice.
Cook over medium heat until shrimp are pink and no longer raw.
Mix in the wine or chicken stock with the capers. Mix in the spinach and
cook for about one minute. You want the spinach to be cooked but not soggy. Add
4. Lastly, add basil for a quick mix. Transfer to a serving dish and garnish with pine nuts and lemon zest for color.