Thursday, February 28, 2013

Shrimp Pasta with Tomatoes, Lemon, and Spinach

I found this light recipe on the web site  It was simple to make and tasted great.  As is my usual method of operation, I changed it up a bit and will give you my version of the recipe.  The amount I made would serve 4-5 people.


12 ounce extra large shrimp, peeled and deveined
2 teaspoons lemon zest
pinch of crushed red pepper
2-3 springs fresh thyme, stem removed, leaves chopped
2-3 springs fresh oregano, stems removed, leaves chopped
1 spring fresh rosemary, stems removed, leaves chopped
2 basil leaves, torn or chopped
2 Tablespoons extra virgin olive oil
2 cloves minced garlic
1 cup cherry tomatoes, halved
4 cups baby spinach
2 Tablespoons lemon juice (I squeezed half the lemon I just zested)
1 Tablespoon sun dried tomato pesto
1/2 pound whole wheat pasta
sprinkle of freshly grated parmesan cheese, if desired

Toss the shrimp with crushed red pepper, half the lemon zest, the chopped herbs, and salt and pepper to taste.  Let sit while you start the rest of the ingredients.

Heat water for pasta and cook pasta al dente.  When draining, reserve 1/2 cup of pasta water to be used for sauce at the end of the cooking.

Heat oil over medium high heat.  Add garlic and cook for 30 seconds, then add tomatoes and the remaining lemon zest and cook for 2 minutes.

Add shrimp in a single layer and sear on one side for 2 minutes, flip and sear another minute or until shrimp is cooked through.  Add the cooked pasta, spinach, and sun dried tomato pesto and toss with tomato and shrimp mixture.  Add the lemon juice, season with course salt and pepper, and then add enough pasta water to make a thin sauce.

Serve and if desired, sprinkle on parmesan cheese

Prepping the ingredients

Shrimp mixed with herbs and lemon zest

Cooking tomatoes, garlic, and lemon zest

Adding Shrimp

Finished dish - light and delicious!

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