BY KAREN BOSSICK

It started as a chance meeting between two hikers ascending Bald Mountain. And soon Chuck Thompson and Marie Gallo were fast friends, sharing recipes.

Join the two in Marie’s Kitchen as Thompson shares his recipe for Lemon Shrimp Pasta, which he developed as a tasty way to use up the shrimp he bought off the fishing boats while working as a school superintendent in Corpus Christi, Texas.

“It’s easy and delicious and it’s all in one pot,” said Thompson, who lives in Ketchum as part of the family that owned the Farnlum dairy farm where Weyakin now is.

Lemon Shrimp Pasta

21-25 shrimp, frozen or fresh

2 tablespoons-plus lemon juice

1 cup-plus white wine, such as Sauvignon Blanc

5 cloves garlic, chopped

Box of Angel Hair pasta

7 cups spinach

Crushed red pepper flakes

8 ounces Parmesan cheese (or less), shaved

2 tablespoons butter

1 tablespoon olive oil

Soak peeled, deveined and de-tailed shrimp in mixture of 1 cup white wine and 2 tablespoons lemon juice for 45 minutes. Drain.

Saute chopped garlic cloves in 1 tablespoon of olive oil and 1 tablespoon of butter in pan on medium heat.  Throw in shrimp for a few minutes but don’t cook shrimp completely. Put in bowl and set aside.

Cook angel hair pasta just short of al dente because it will continue to cook when added to shrimp. Drain, leaving a cup of the water the pasta was cooked in. Melt a tablespoon of butter in the skillet. Add a little pasta followed by a handful of spinach. Repeat until all of the pasta and spinach are in the pan. Pour a little of the leftover pasta water into the pan, as needed, to keep the pasta from getting dry.

Halfway through, add a little more wine and a tidbit more lemon juice., along with crushed red pepper to taste. Add Parmesan cheese shavings and plate after the cheese has melted into the mix.