Green Spring Shrimp Pasta
Lucy Greer, Greer's Market
12 oz pasta, cooked according to package instructions
1 lb shrimp
1 bunch green onions, sliced thin
6 oz fresh baby spinach
1 cup green peas, thawed
2 cloves garlic, chopped fine
1/2 pound asparagus, sliced into 1 inch pieces, discarding tough ends
juice of 4 lemons
1/2 cup vegetable stock
2 tbsp. olive oil
2 tbsp. butter
1/2 tsp kosher salt
1/4 cup feta cheese (optional)
Heat olive oil in a large skillet over medium high. Add green onions, garlic, and asparagus. Cook for 2 minutes. Add shrimp and cook for 1 minute. Add spinach and vegetable stock. Stir and cook for a few minutes until spinach wilts. Add cooked pasta, lemon juice, salt, and butter. Stir together until pasta is coated with sauce. Shrimp will be cooked through when they turn pink. If using, add feta cheese now and serve immediately.
