Lemon Basil Shrimp and Pasta

By kwarren002

A zesty one-pot pasta dish is complete after tossing with capers, basil, olive oil, and lemon juice. Serve with focaccia or crusty baguette.

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

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

Step 1

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.