Lemon Basil Shrimp and Pasta

Photo: Randy Mayor; Styling: Leigh Ann Ross
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.

Yield:

4 servings

Recipe from

Nutritional 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

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

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.

Note:

Nancy Hughes,

April 2007