Description
A delightful, easy-to-make lemon garlic shrimp pasta with fresh spinach, perfect for a weeknight dinner or a special occasion.
Ingredients
- 1 pound shrimp, thawed and tails removed
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili flakes
- Salt and pepper to taste
- Approximately 5 ounces dry pasta (about 140 grams)
- 3 tablespoons olive oil (divided)
- 5 cloves garlic, minced
- 4 cups fresh spinach
- Juice and zest of 1/2 a lemon
- 1/4 cup fresh basil or parsley, chopped
- Optional: Fresh parmesan to serve
Instructions
- Thaw the shrimp and remove the tails and shells. Pat them dry with a paper towel.
- In a bowl, combine shrimp with 1 tablespoon of olive oil, smoked paprika, chili flakes, salt, and pepper. Set aside.
- Bring a pot of water to boil and cook pasta according to package directions. Drain and return to the pot.
- Heat a large pan over medium-high heat. Add shrimp in batches to avoid overcrowding. Cook each side for 1-2 minutes until they turn opaque. Remove shrimp and place them in a clean bowl.
- Add 1 tablespoon of olive oil to the pan and sauté minced garlic for 2-3 minutes until lightly browned and fragrant.
- Add fresh spinach, cooking until wilted (about 1-2 minutes), while stirring continuously.
- Turn off the heat. Toss the cooked pasta in the pan along with lemon zest, lemon juice, remaining 2 tablespoons of olive oil, cooked shrimp, and fresh basil. Season to taste.
- Serve hot with freshly grated parmesan, if desired.
Notes
Adjust the level of spiciness by varying the amount of chili flakes. Serve with garlic bread or a light salad.
