Monday, May 7, 2012

Lemon Shrimp and Spinach Pasta Recipe

Lemon Shrimp and Spinach pasta
Both Rachael Ray and Giada have done their versions of this pasta.  I did my own--sort of a cross between both of theirs, and I added spinach for flavor and a burst of color.  It's easy, uses many of the ingredients you already have in your kitchen, and quick to make.

Lemon Shrimp and Spinach Pasta Recipe

Pasta (I use one box of whatever I have, spaghetti, fettucine, penne, etc.)
2 Lemons (use both zest and juice)
Spinach (fresh or frozen, or any other vegetable like broccoli, eggplant, peppers)
Garlic, 4 cloves
Shallots or onion
Black pepper
Cream or Milk (optional)
Parmesan Reggiano cheese

Cook pasta separately.  Reserve 1 cup of starchy cooking water.  Saute garlic, shallots/onions in EVOO.  Toss Shrimp and Spinach along with remaining ingredients, cook until shrimp is pink.  Combine pasta with Shrimp/Spinach, add 1/2 cup parmesan reggiano, combine well.  Top with more parmesan reggiano to serve.

Serves 4-6; 5 min. prep, 15 min. cooking time

Note:  This isn't the best picture, but I had to hurry and take the picture as hungry kids stood over me waiting anxiously with plates in hand. 

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