Lemon and Spinach Pasta with Shrimp

Start by making your pasta dough: https://glutenfreeguy.ca/recipes/recipe/92-pasta

You can roll out your dough into any shape or form.  For this pasta, though, I cut the noodles into thick linguine noodles.  (Remember that the noodles will grow in size so cut them slightly smaller than what you want and you'll have the perfect noodle.)  Set the noodles aside.

Get a pot of water on the stove and season it with salt.  Typically I use about 1 tablespoon of Kosher salt (1/2 tablespoon of sea salt) per 10 cups of water in the pot.

Get a skillet heating up as well.

Start by melting the butter.  Add your butterflied shrimp to the pan and cook until the shrimp turn pink.  Next add your spinach, and your water.  Add your lemon juice and the lemon zest.  Give everything a stir and turn the heat down to low.  By lowering your heat you'll lessen the likelihood that your shrimp will get tough.

Add your pasta noodles to the boiling pot of water.  The noodles won't take long to cook so keep a close eye on them.

Drain your pasta noodles and add the noodles to your pasta sauce.  Add about 1-2 tablespoons of pasta water to your sauce - this will thicken the sauce up.

Add your green onions to the pasta.  Stir, then turn the burner off.  Serve immediately.

I made this recipe with Frankie's gluten-free all-purpose flour blend, which works cup-for-cup with pretty much everything I throw at it.  You can make this recipe as good as I do without compromising on any quality.  Order your bag at: glutenfreefrankies.com or visit: Amazon and search for Frankie's Flour.