Lemon Pepper Linguini

Ingredients:

Pasta
1/2 tbsp oil
4 chopped garlic cloves (i use canned minced garlic cloves...so much quicker)
1/4 cup white wine (I use apple juice)
1/2 cup chicken broth
2 tbsp lemon juice
lots of pepper
salt
optional veggies (zuchinni and asperagus go well)
1/4 cup butter
1 tbsp dried parsley (3 tbsp fresh)
1/2 tbsp dried basil (2 tbsp fresh)
Shrimp (I used chicken last night but shrimp or crab is better)
spinach
1 avocado
several cherry tomatos

The "to do" list:

1. Put pasta on. Shapes work best for this.

2. Heat oil in large frying pan. Add garlic, cook for a minute.

3. Add wine, broth, lemon juice, salt & pepper and cook until liquid has reduced by half (4 min).

4. If adding veggies, add them while liquid is reducing.

5. Add butter, shrimp & spices. Cook until shrimp is done (3 minutes).

6. Add 2 or 3 huge handfuls of spinach! You have to counteract the "badness" of the butter with the "goodness" of the spinach! Also add cooked pasta and cook about 2-3 minutes all together.

7. Chop fresh avocado and tomatoes and serve these on top of the pasta dish.

***

Extra notes:

I take NO credit for this recipe. It's from http://www.allrecipes.com/. Well, it was my idea to add the avocado and tomatoes on top so I guess I can have SOME credit! But anyways...this is a restaurant quality meal, folks. We LOOOOOOVE it.

I'm eating leftovers as we speak.

Do not add an entire cayan pepper. Actually, do not add even 1/2 of a cayan pepper.