Shrimp Pasta with Tomatoes, Lemon and Spinach Recipe
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Category: |
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Ingredients: |
Ingredients: 1/2 lb. extra large shrimp, thawed, peeled and deveined
2 t. lemon zest, divided
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 T. extra-virgin olive oil
2 cloves garlic, minced
1 cup cherry tomatoes, halved
4 cups baby spinach
2 T. lemon juice or more
1/2 lb angel hair pasta
coarse salt and freshly ground pepper
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Directions: |
Directions: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 a 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 20 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 pasta until al dente, maybe 5 minutes. Drain all but the 1/2 cup of 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 in a thin, glorious sauce. Serve with fresh Parmesan cheese. |
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