Zesty Shrimp Pasta With Tomatoes And Spinach Recipe

  • 1 pound medium to large shrimp, shelled and deveined
  • 4 teaspoons lemon zest, divided
  • 1 tablespoon crushed red pepper
  • 1 sprig fresh thyme, leaves removed and chopped
  • 1 sprig fresh oregano, leaves removed and chopped
  • 4 basil leaves, torn
  • 4 tablespoons extra-virgin olive oil
  • 4 cloves garlic, minced
  • 2 cup tomatoes, sliced
  • 1 12 oz. package of baby spinach
  • 16 oz. angel hair pasta
  • Lemon juice to taste
  • Salt and pepper to taste
  • grated Parmesan cheese

Zesty Shrimp Pasta With Tomatoes And Spinach Recipe

  1. On a plate, toss the shrimp with the crushed red pepper, half the lemon zest, chopped herbs and a pinch of salt and pepper. Set aside.
  2. Heat the oil in a medium skillet over medium-high. Add the garlic and saute until fragrant. 
  3. Add the tomatoes and the remaining lemon zest. Sprinkle with a little salt and pepper. Saute for a couple of minutes. 
  4. Add the shrimp saute until shrimp is cooked through. Lower heat. Add spinach and saute. In a large pot, bring water to a boil and cook the angel hair according to package or until al dente.
  5.  Drain all but about 1/2 cup of the pasta water. Toss with the shrimp and tomato/spinach mixture. Season with salt and pepper to taste. 
  6. Add as much pasta water as you want to create a thin sauce. Serve it with more lemon juice and Parmesan cheese.

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