1/2 pound extra large shrimp, thawed, peeled and deveined
2 tsp Lemon Zest
1 Pinch Crushed Red Pepper
1 Sprig Fresh Thyme Leaves removed and Chopped
1 Sprig Fresh Oregano, Leaves removed and Chopped
2 Basil Leaves, Torn
2 Tbsp Olive Oil
2 Cloves Garlic, Minced
1 Cup Cherry Tomatoes, Halved
4 Cups Baby Spinich
2 Tbsp Lemon Juice
1/2 Pound Angel Hair Pasta
Salt and Pepper
Instructions
On a plate, toss the shrimp with the crushed red
pepper, half the lemon zest, chopped herbs and a
pinch of salt and pepper. Let it sit while you
start the rest.
Heat the oil in a medium skillet over medium-high.
Add the garlic and bloom 30 seconds. Add the
tomatoes along the remaining lemon zest. Sprinkle
with a little salt and pepper and saute for 2
minutes.
Add the shrimp in a single layer and sear on one
side for 2 minutes. Flip and sear another minute,
or until shrimp is cooked through. Keep tossing
the tomatoes just a little bit.
In the meantime, bring a large pot of salted water
to a boil and cook the angel hair until al dente,
maybe 5 minutes. Drain all but about 1/2 cup of
the pasta water and toss with the shrimp and
tomato mixture, along with the spinach. Squeeze a
lot of lemon juice right in. Season with coarse
salt and pepper. Add as much pasta water as you
want to create a thin, glorious sauce.
Serve it with more lemon juice, crusty bread and
parmesan cheese
Serving
Suggestions
Serves 2
Originally Submitted
8/26/2012
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