Now that the cold air is officially behind us, I want to experiment more with pasta, but with lighter types of sauces that are tasty as well. One of the great things I’ve noticed on Pinterest is the pages and pages of shared recipes. I stumbled on a linguine with lemon and basil sauce and thought it would be a perfect meal if I added in some veggies and shrimp.
Cook time: 15 minutes
Serving Size: 4
3 quarts cold water
12 ounces uncooked spaghetti noodles
1 pound large shrimp, peeled and deveined, seasoned with salt and pepper
¼ cup chopped fresh basil
3 tbsp drained capers
2 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
½ tsp sea salt
2 cups baby spinach, thoroughly washed and dried
Bring 3 quarts water to a roaring boil in a large pot. Add spaghetti noodles and allow to cook for approximately 6 minutes. Add shrimp and continue cooking for about 4 minutes or until shrimp are done and pasta is al dente. Drain. In a mixing bowl, stir in basil, capers, olive oil, lemon juice and salt, mix well. When ready to serve, divide the spinach and noodles evenly between 4 bowls and top off with the sauce.