Rating: 3.5 stars
37 Ratings
  • 1 star values: 2
  • 2 star values: 7
  • 3 star values: 6
  • 4 star values: 9
  • 5 star values: 13

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.

Nancy Hughes
Recipe by Cooking Light April 2007

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

397 calories; calories from fat 22%; fat 9.6g; saturated fat 1.5g; mono fat 5.3g; poly fat 1.8g; protein 31g; carbohydrates 44.9g; fiber 2.4g; cholesterol 172mg; iron 5.4mg; sodium 666mg; calcium 88mg.
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