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Lemon Basil Shrimp and Pasta

Lemon Basil Shrimp and Pasta
Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield

4 servings

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

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

Nutrition Information

  • calories 397
  • caloriesfromfat 22 %
  • fat 9.6 g
  • satfat 1.5 g
  • monofat 5.3 g
  • polyfat 1.8 g
  • protein 31 g
  • carbohydrate 44.9 g
  • fiber 2.4 g
  • cholesterol 172 mg
  • iron 5.4 mg
  • sodium 666 mg
  • calcium 88 mg

How to Make It

  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.