Shrimp Portofino
Ingredients
Main dish
- 1 1/2 tbsp Butter unsalted
- 1/2 cup Mushrooms – thick sliced
- 2 ea Garlic, finely chopped
- 10 ea Large shrimp – peeled and deveined
- 1 tsp Salt
- 3/4 tsp Black Pepper
- 1 1/2 cups Baby spinach
- 1/4 cup Lemon juice
- 1/4 cup Chicken stock
- 1 cup Heavy cream
Cabbage pasta
- 2 tbsp Coconut oil
- 2 cups Small head of cabbage thinly sliced
Instructions
- Begin by making the cabbage pasta. See below.
- Using a large 12″ cast iron frying pan, melt the butter then saute the button mushrooms and garlic until mushrooms start to brown.
- Add the shrimp, season to taste and saute until they turn pink then add the spinach and lemon juice
- Add the broth, stir well and cook for about another minute, until the spinach is wilted.
- Add the heavy cream, increase the heat and simmer for about 3 minutes.
- Remove from the heat. Add the cabbage pasta and stir until everything is hot and well mixed together and serve.
Cabbage pasta
- Heat the coconut oil in a 10″ frying pan and saute the cabbage for about 15 minutes, stirring frequently.