Penne With Spinach, Shrimp, Tomatoes And Basil
Serves: 2
Halle Leffler
1 January 1970
Based on User reviews:
45
Spice
43
Sweetness
50
Sourness
37
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
340 g
Penne Pasta2 tbsps
Olive Oil6 tbsps
Basil (chopped fresh)3 tbsps
Lemon Juice (fresh)2 tsps
Lemon Peel (grated)Directions:
1
Cook pasta in large pot of boiling salted water until just tender but still firm to bite
2
Ladle 1 cup pasta cooking liquid into small bowl and reserve
3
Drain pasta
4
Return pasta to pot; cover to keep hot
5
Meanwhile, heat oil in large nonstick skillet over medium-high heat
6
Sprinkle shrimp with salt and pepper
7
Add shrimp and garlic to skillet and sauté 2 minutes
8
Add tomatoes, 4 tablespoons basil, lemon juice and lemon peel and sauté until shrimp are cooked through, about 3 minutes
9
Add spinach leaves to hot pasta; toss until spinach wilts
10
Add shrimp mixture and toss to blend
11
Add enough of reserved pasta cooking liquid to moisten
12
Season to taste with salt and pepper
13
Transfer pasta to bowl
14
Sprinkle with remaining 2 tablespoons basil and serve
15
Cook pasta in large pot of boiling salted water until just tender but still firm to bite
16
Ladle 1 cup pasta cooking liquid into small bowl and reserve
17
Drain pasta
18
Return pasta to pot; cover to keep hot
19
Meanwhile, heat oil in large nonstick skillet over medium-high heat
20
Sprinkle shrimp with salt and pepper
21
Add shrimp and garlic to skillet and sauté 2 minutes
22
Add tomatoes, 4 tablespoons basil, lemon juice and lemon peel and sauté until shrimp are cooked through, about 3 minutes
23
Add spinach leaves to hot pasta; toss until spinach wilts
24
Add shrimp mixture and toss to blend
25
Add enough of reserved pasta cooking liquid to moisten
26
Season to taste with salt and pepper
27
Transfer pasta to bowl
28
Sprinkle with remaining 2 tablespoons basil and serve