- 1
Ingredients
- 1 pound extra large shrimp, thawed, peeled and deveined
- 3 tsp lemon zest, divided
- 1/2 Tsp. oregano
- 6 basil leaves, minced
- 2 Tbs. extra-virgin olive oil
- 2 cloves garlic, minced
- 1 pint cherry tomatoes, halved
- A few handfuls of spinach
- Fresh squeezed lemon juice to taste
- 1 pound pasta
- Sea salt and freshly ground pepper
- 1 pinch crushed red pepper (optional)
Preparation
Step 1
Toss the shrimp with the crushed red pepper, 2 teaspoons lemon zest, herbs and a pinch of salt and pepper. Let it sit.
Bring a large pot of salted water to a boil and cook the pasta until al dente.
Heat the oil in a medium skillet over medium-high. Add the garlic and cook for 30 seconds.Add the shrimp iand sear on one side for 2 minutes. Add the tomatoes along the remaining lemon zest, and salt and pepper and saute for 2 minutes. Flip and sear another minute, or until shrimp is cooked through. Remove from heat and add spinach and stir.
Drain all but about 1/2 cup of the pasta water and toss with the shrimp and tomato mixture. Add lemon juice. Season with sea salt and pepper. Sprinkle with red pepper flakes for a pop of heat.