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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 397
  • Calories from fat: 22%
  • Fat: 9.6g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 5.3g
  • Polyunsaturated fat: 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

  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.
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