Shrimp And Spinach Pasta
We are trying to eat a bit lighter and add more fish to the diet. This fits in well with both objectives. It uses a lemon and olive oil sauce infused with some garlic. The spinach adds a nice bitter note to contrast with the sweetness of the shrimp.
- 1/2 pound strand type pasta, spaghetti, bucatini, fettucine etc
- 1 large bunch spinach, long stems removed, thoroughly washed
- 1/2 pound medium shrimp, peeled, deveined, tails removed
- 4 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- 4 garlic cloves, thinly sliced
- 1 teaspoon red pepper flakes
- kosher salt and freshly ground black pepper
Heat a pot of salted water to the boiling point. Add the pasta and cook according to package directions.
In a large sauté pan over medium high heat add the olive oil. Once hot add one of the sliced garlic cloves and the red pepper flakes. Heat for one minute. Add the spinach season with salt and pepper and reduce the heat to medium stirring constantly until the spinach is fully wilted. Remove the spinach from the pan to a bowl.
Return the pan to the heat. Add two tablespoons of olive oil. Add the rest of the sliced garlic and heat to infuse the oil with the garlic about two minutes. Make sure the garlic does not brown. Remove the oil to another small bowl, add the lemon juice, and whisk together.
Return the pan to the heat add one tablespoon of olive oil. Heat the oil for about one minute. Add the shrimp, season with salt and pepper, and sauté quickly for about one minute per side making sure the shrimp is just cooked through.
Drain the pasta and add to a large mixing bowl. Add the spinach then toss to evenly disperse throughout the pasta. Add the lemon and olive oil mixture and toss the pasta again to evenly coat with the sauce. Put the pasta in serving bowls and top with the cooked shrimp. I put the shrimp on last because they usually fall to the bottom of the pasta if you mix them in.
This makes two entrée size portions or four primi piatti.