A New Kind Of Primavera

• 8 oz pkg. lemon pepper pappardelle
• 7-9 fresh brussel sprouts (washed and quartered)
• 1 orange bell pepper (washed and thinly sliced)
• 7 crimini mushrooms (washed and sliced)
• 20 pre-cooked deveined frozen shrimp
• large handful of spinach
• 1 half lemon
• 1 Tbsp butter
• salt, pepper, parmesan cheese, olive oil to taste

1. Prepare the pasta as instructed. Drain, drizzle some olive oil and sprinkle some parmesan cheese and mix with a fork. cover and set to the side.
2. Also, defrost frozen shrimp, remove tails and set to the side.
3. In a large pan for sauteing, heat and brown 1 Tbsp. butter on medium high heat. Toss in brussel sprouts and brown and let cook for about 1-2 minutes. Add peppers, mushrooms, saute for about 2-3 minutes. Add shrimp and stir until heated. Turn heat to low. Squeeze half lemon over the mixture, add a pinch of salt, pepper to taste, add parmesan and drizzle olive oil to taste. Stir until mixed, add spinach. let cook until spinach is wilted. Fork pasta into flat bowls. Evenly distribute mixture over each serving making sure to get some of the liquid on each serving of pasta. Sprinkle with a dusting of parmesan and a thinly sliced lemon wedge.

lemon pepper, brussel sprouts, orange bell pepper, crimini mushrooms, shrimp, handful of spinach, lemon, butter, salt

Taken from www.epicurious.com/recipes/member/views/a-new-kind-of-primavera-50072620 (may not work)