Shrimp Pasta with Tomatoes, Lemon and Spinach

27 Jun

Not much to wrote about today! Dinner was delicious! You should try it!


Shrimp Pasta with Tomatoes, Lemon and Spinach
adapted from bev cooks

What it took for 2:

* 1 pound extra large shrimp, thawed, peeled and deveined
* 2 tsp lemon zest, divided
* 1 pinch crushed red pepper
* 1 sprig fresh thyme, leaves removed and chopped
* 1 sprig fresh oregano, leaves removed and chopped
* 2 basil leaves, torn
* 2 Tbs. extra-virgin olive oil
* 4 cloves garlic, minced
* 1 cup cherry tomatoes, halved
* 4 cups baby spinach
* 2 Tbs. lemon juice (or more!)
* 1 box angel hair pasta
* coarse salt and freshly ground pepper

On a plate, toss the shrimp with the crushed red pepper, half the lemon zest, chopped herbs and a pinch of salt and pepper. Let it sit while you start the rest.

Heat the oil in a medium skillet over medium-high. Add the garlic and bloom 30 seconds. Add the tomatoes along the remaining lemon zest. Sprinkle with a little salt and pepper and saute for 2 minutes.

Add the shrimp in a single layer and sear on one side for 2 minutes. Flip and sear another minute, or until shrimp is cooked through. Keep tossing the tomatoes just a little bit.

In the meantime, bring a large pot of salted water to a boil and cook the angel hair until al dente, maybe 5 minutes. Drain all but about 1/2 cup of the pasta water and toss with the shrimp and tomato mixture, along with the spinach. Squeeze a lot of lemon juice right in. Season with coarse salt and pepper. Add as much pasta water as you want to create a thin, glorious sauce.

2 Responses to “Shrimp Pasta with Tomatoes, Lemon and Spinach”

  1. snippetsfromsnaphappy June 28, 2012 at 8:00 am #

    Yum, yum, yum!

    What do you think about adding a sprinkle of feta before serving? My daughter will eat anything with feta . . .

  2. ilonaskitchen June 28, 2012 at 8:02 am #

    I think that would be yum-o!!!

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