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.

4.31

    

 Ingredients 

• 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

Preparation

1. 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.

Nutritional Information

Amount per serving

• Calories: 397
• Calories from fat: 22%
• Fat: 9.6g
• Saturated fat: 1.5g
• Monounsaturated fat: 5.3g
• Polyunsaturated fat: 1.8g
• Protein: 31g
• Carbohydrate: 44.9g
• Fiber: 2.4g
• Cholesterol: 172mg
• Iron: 5.4mg
• Sodium: 666mg
• Calcium: 88mg