Paired with a tossed salad, this recipe is sophisticated enough for a dinner party and simple enough to serve to the family on a week night. Cooking shrimp in butter is traditional, but using Butter Olive Oil instead of butter makes this dish new,light and fresh.
1 pound fettuccine
1/3 cup butter olive oil, plus 2 tablespoons to drizzle
2 cloves garlic, sliced thin
1 pound medium shrimp, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon pepper
1 bag fresh baby spinach, 6-7 ounces
1/4 cup Parmesan cheese, shaved
1 tablespoon fresh rosemary leaves, plus extra sprigs for garnish
Cook pasta al dente according to package instructions.
In a large skillet, heat butter olive oil over medium heat. Add garlic and saute for less than a minute. Remove garlic and set aside. Increase heat to medium-high and add shrimp, salt and pepper and stir. Cook until shrimp are done about 4-5 minutes or until opaque and slightly pink. Add pasta, spinach and garlic to shrimp and stir gently until spinach wilts.
Remove from skillet and place in large serving bowl. Drizzle butter olive oil on top, then add cheese and rosemary. Garnish with rosemary sprigs.