Lemon Basil Shrimp and Pasta
A zesty one-pot pasta dish is complete after tossing with capers, basil, olive oil, and lemon juice. Serve with focaccia or crusty baguette.
Yield: 4 servings
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
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.
CALORIES 397 (22% from fat); FAT 9.6g (sat 1.5g,mono 5.3g,poly 1.8g); IRON 5.4mg; CHOLESTEROL 172mg; CALCIUM 88mg; CARBOHYDRATE 44.9g; SODIUM 666mg; PROTEIN 31g; FIBER 2.4g