Garlic Shrimp with Spinach and Vermicelli is a light meal with a cheesy garlicky sauce tossed with some spinach and sun dried tomatoes. The flavor from the sun dried tomatoes is absolutely delicious and absolutely my favorite ingredient in this recipe!
1/3cupjulienne-cut sun-dried tomatoespacked without oil
1-1/4poundlarge shrimppeeled and deveined
3large garlic clovesminced
1/4tspground black pepper
1/3cupdry white wine
3tbspfresh lemon juice
1/4cupgrated fresh parmesan cheese
Break pasta in half and cook according to package directions. Place spinach and tomatoes in a colander.
While pasta cooks, melt 1 tablespoon butter in a large non-stick skillet over medium heat. Add shrimp and garlic, sprinkle with salt and pepper and sauté 4 minutes or until shrimp turn pink. Stir in wine and cook 1 minute. Remove pan from heat.
When pasta is done cooking, pour pasta and cooking liquid over spinach mixture in colander. Toss with tongs until spinach wilts. Add to shrimp mixture along with remaining 1-1/2 teaspoons butter and lemon juice. Toss well. Sprinkle with Parmesan Cheese.