Shrimp Pasta with Tomatoes, Lemon and Spinach

Photo by Lauren K.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    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

  • 2

    cloves garlic, minced

  • 1

    cup cherry tomatoes, halved

  • 4

    cups baby spinach

  • 2

    Tbs. lemon juice (or more!)

  • 1/2

    pound angel hair pasta

  • coarse salt and freshly ground pepper

Directions

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. Serve it with more lemon juice, crusty bread and for heaven’s sake, fresh parmesan cheese. *out of control

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