al dente pasta with shrimp, shrimp and pasta, al dente fettuccine, shrimp and fettuccine, Jenise's favorite

photo by Lisa Monahan

A Special Pasta Dish for a Special Young Woman

All of my kids have their designated favorite pasta dish named after them. Today, in celebration of my God Daughter’s graduation from Ferris State University, I would like to honor her by officially publishing Jenise’s Favorite on the Aldentecanoodler. Lisa Monahan, a wonderful photographer with a specialty in food photography, was able to capture both the gorgeous peony, grown by Lisa Dengiz, and the lusciousness of the shrimp from Monahan’s Seafood. We are so lucky to have one of the best seafood stores in the whole country, right here in Ann Arbor. Yum.

Tangy Pasta with Shrimp and Spinach

(Jenise’s favorite!)
Serves 4-6

1 bag of Al Dente Pasta-your favorite flavor (lemon chive fettuccine?)

1 lb. peeled and deveined large shrimp
(substitute cubed chicken breast, if desired)

3 Tbsp. Olive oil
1/2 cup finely chopped shallots (or red onion)

3/4 cup chicken broth

Juice from 1 lemon

1/2 tsp. salt

10 oz. fresh spinach, coarsely chopped

3 Tbsp. Capers


1. Bring large pot of salted water to boil.

2. Heat oil in a large non-stick skillet over medium-high heat. Add shallots; saute 30 seconds. Add shrimp; saute 3 minutes, just until cooked. Add chicken broth, lemon juice and salt to pan. Bring just to a boil.

3. Cook pasta and add to pan with spinach and capers, heating until spinach wilts. (optional additions-pinenuts, roasted red pepper strips, chopped tomatoes). Delicious!

Congratulations, Jenise. You’ve made “the village” proud!

Jenise's Favorite

P.S. Now, Jenise is seeking an internship in the Printing Industry in the Ann Arbor area.

Please contact us with opportunities.

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