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.
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
How to Make It
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.
This is one of my family's favorite dishes, we have it frequently. When I make this dish, I don't cook the shrimp in the pasta water as suggested. Instead I cook it in a skillet with olive oil spray and minced garlic (and a little squeeze of lemon). I also add halved cherry tomatoes to the pasta just before serving it and sub whole grain pasta for traditional spaghetti. My family is not a huge fan of spinach so I normally serve it with blanched asparagus or steamed broccoli instead. This recipe is always a crowd pleaser.
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.
great easy dish, the peeled and deveined shrimp were a lot more expensive than the easy peel, so I just peeled them myself. Next time I would use double or triple the spices or they some different flavorings, It just lacked punch when made to the recipe's specifications.
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!
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