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Lemon Basil Shrimp and Pasta
25 minutes
Main Dish
0 of 1
0
375 cal/serving
Cooking Light
Ingredients
  1. 3qt (≈2841.6gestimated from: Water, tap, municipal [fl oz]) Water
  2. 8oz (226.8goz → g) Spaghetti
  3. 1lb (453.6glb → g) Shrimp, Large peeled and deveined
  4. 1/4cups (≈10.6gestimated from: Basil, fresh [tbsp, chopped]) Basil chopped
  5. 3tbsp (≈25.8gestimated from: Capers, canned [tbsp, drained]) Capers drained
  6. 2tbsp (≈27gestimated from: Oil, olive, salad or cooking [tablespoon]) Olive Oil, Extra-Virgin
  7. 2tbsp (≈30.5gestimated from: Lemon juice, raw [cup]) Lemon Juice
  8. 1/2tsp (≈3gestimated from: Salt, table [tsp]) Salt
  9. 2cups (≈60gestimated from: Spinach, raw [cup]) Spinach, Baby
Steps
  1. 1 Bring 3 quarts water to a boil in a Dutch oven. Add pasta; cook 8 minutes.
  2. 2 Add shrimp to pan; cook 3 minutes or until shrimp are done and pasta is al dente. Drain.
  3. 3 Place pasta mixture in a large bowl. Stir in basil and next 4 ingredients (through salt). Place 1/2 cup spinach on each of 4 plates; top each serving with 1 1/2 cups pasta mixture.
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