Recipe created by Chef Ian Fairweather of the Sandbar Restaurant
Ingredients:
6 large Shrimp (16/20 count)
4 artichoke hearts
1/4 oz olive oil
2 oz fresh spinach
3 oz lemon butter
4 oz Angel hair pasta
1.5 oz white wine
2 oz sliced Portobello mushrooms
Procedure:
Place olive oil in hot pan. Add shrimp and sauté for 3-4 minutes. Add Portobello mushrooms and artichokes and cook for 1 minute. Add white wine and spinach. Let wine reduce down by ½. Incorporate the lemon butter. Season with salt and pepper to taste. Serve over angel hair pasta.
Enjoy !!!
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