Shrimp with pasta, flavoured with a lemon and pepper butter sauce.  An amazing combination of flavours.  You can use any pasta you like, usually linguini works well with seafood, but I also like pasta that’s roughly the same shape as the shrimp pieces,  a pasta that has a lot of surface area so you can taste the buttery sauce flavour in each morsel.   This dish is made with fresh baby spinach leaves.  I use a dry white wine such as a Sauvignon blanc, a pinot blanc or a Chardonnay.  Enjoy my lemon pepper shrimp pasta.