Lemon Basil Shrimp and Pasta
Photo: Randy Mayor; Styling: Leigh Ann Ross
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Worthy of a Special Occasion
A zesty one-pot pasta dish is complete after tossing with capers, basil, olive oil, and lemon juice. Serve with focaccia or crusty baguette.
Yield: 4 servings
Ingredients
- 3 quarts water
- 8 ounces uncooked spaghetti
- 1 pound peeled and deveined large shrimp
- 1/4 cup chopped fresh basil
- 3 tablespoons drained capers
- 2 tablespoons extravirgin olive oil
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 2 cups baby spinach
Preparation
Bring 3 quarts water to a boil in a Dutch oven. Add pasta; cook 8 minutes. Add shrimp to pan; cook 3 minutes or until shrimp are done and pasta is al dente. Drain. 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.
Nutritional Information
- Calories:
- 397 (22% from fat)
- Fat:
- 9.6g (sat 1.5g,mono 5.3g,poly 1.8g)
- Protein:
- 31g
- Carbohydrate:
- 44.9g
- Fiber:
- 2.4g
- Cholesterol:
- 172mg
- Iron:
- 5.4mg
- Sodium:
- 666mg
- Calcium:
- 88mg
Member Ratings and Reviews
This recipe is great for a quick week night meal. It is a one pot stop. I used frozen shrimp which thaws really fast. I do prefer to cook the spinach a little. I just throw it all it the pot and warm it up. YUM!08/26/09
We really enjoy this recipe as a starting point. We have tried several versions but our favorite to date is as follows. Prepare pasta according to instructions. Meanwhile saute 1/3 cup chopped red onion and 2 cloves of minced, fresh garlic in 2 tablespoons of good olive oil and 2 tablespoons of butter until onion is tender and the garlic just starts to turn golden. Add shrimp and saute until it turns pink and browns on each side. Add capers, three good tablespoons, slightly crushed and the juice of 2 lemons and cook for 2 minutes. Add 1/2 cup of Sauvignon Blanc and reduce for 2 minutes. Add the basil - I used a good 1/2 cup of chopped basil and think more would acceptable. Add the pasta along with some of the cooking liquid and toss in the pan. Add a little more olive oil and toss again. Transfer the pasta to the plates with the spinach and top with the shrimp. Microplane Parmigiano-Reggiano onto the dish.08/09/09
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