Garlic Shrimp with Spinach and Vermicelli

Garlic Shrimp with Spinach and Vermicelli

5 ingredient 15 minute recipe booklet

5 ounces uncooked vermicelli

1 (6 oz) package fresh baby spinach

1/3 cup julienne-cut sun-dried tomatoes, packed without oil

1-1/2 tablespoons butter, divided

1-1/4 pounds Large Shrimp, peeled and deveined

3 large garlic cloves, minced

1/2 teaspoon salt

1/4 teaspoon black pepper

1/3 cup dry white wine

3 tablespoons fresh lemon juice

1/4 cup grated fresh parmesan cheese

Break pasta in hald and cook according to package directions.  Place spinach and tomatoes in a colander.

While pasta coks, melt 1 tablespoon butter in a large non-stick skillet over medium heat.  Add shrimp and garlic, sprinkle with salt and 

pepper and saute 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 remaing 1-1/2 teaspoons butter and lemon juice.  Toss well.  Sprinkle with Parmesan Cheese.

4 servings (serving size - 1 cup)

Calories 356

WW Points:  9