Shrimp Pasta Carbonara

[Joe Guilbeau]

Shrimpskies
Garlic
Butter
Lemon
Fresh Basil
Fresh Organic Baby Spinach Leaves
Linguine pasta
2 Egg yokes per person

Begin to boil the pasta...

The idea is to saute the shrimp in butter and garlic with a dash of lemon and basil to finish, set aside and cook to almost done, only two minutes or so on high heat.

The spinach is also added to a hot pan and cooked until just tender, use some butter, and set aside.

The pasta should be done now, so drain and add the egg yokes while the pasta is steaming...the heat will cook the yellow yokes, then mix in shrimp (clams, green lipped mussels, Gulf Scallops can also be added in) and the spinach and toss and serve.

Some fresh loaf bread and wine (RED--Chatteneuf du Pape) or White Dry Italian wine will add to the meal nicely.

[Saltyfly]

That sounds fantastic, but Chatteneuf du Pape? Really?

I never would have thought of that.

[Joe Guilbeau]

That sounds fantastic, but Chatteneuf du Pape? Really?

I never would have thought of that.

$40 dollars a bottle and worth it!