Lemon Basil Shrimp and Pasta

Final product was bland and was reminiscent of lemon dish washing liquid. I will try to liven it up with pesto, red peppers, and garlic to zest it up a bit. The one pot meal idea was great though.

I read the other reviews and decided at the outset that I was going to add garlic. I put the olive oil in a small saute pan and sauted minced garlic on med-low while the shrimp cooked. I added the lemon juice to that along with the capers and a little of the water from the pasta just prior to draining it. Dumped the drained pasta back into the pot pouring it on top of the spinach and basil, then adding the olive oil mixture, tossing well. Salt, pepper, and a little parmesean finished the dish. I thought it was pretty tasty and would definitely make it again.

Incredibly easy to prepare. I used frozen easy-peel shrimp--16 to 20 to the pound. Cooking the pasta and shrimp in one pot is a great time-saver; both came out perfectly cooked; 8 minutes for pasta, 4 for shrimp. The dish is a little bland. I will make it again, but I think it needs something to brighten it up a bit. Maybe grated lemon rind and definitely more lemon juice and more pepper. I served it for lunch with friends with Caesar salad with a spicy dressing.

Delicious and easy. I made a couple of changes: sautéed the shrimp and spinach in olive oil, then added fresh basil, lemon juice and capers. Thought it might be too dry, so added some of the pasta water (probably 1/2 to 3/4 cup). Also didn't add any extra salt, capers added enough. My family loved it!

This is a super quick/easy meal. I grilled the shrimp and served with lemon slices as suggested by others. It is a perfect summer meal.