Lemon Shrimp and Pasta

A zesty one-pot pasta dish is complete after tossing with capers, olive oil, and lemon juice. Simple and fuss free. Perfect for the lazy me.

    Enough water to cook spaghetti
    8 ounces uncooked spaghetti
    1 pound peeled and deveined large shrimp
    3 tablespoons drained capers
    2 tablespoons extravirgin olive oil
    2 tablespoons fresh lemon juice
    1/2 teaspoon salt
    2 cups baby spinach
  1. Bring water to a boil in a pot.
  2. Blanch the baby spinach. Cut into bite size
  3. Add pasta; cook 8 minutes. Add shrimps.
  4. Cook for another 3 minutes or until shrimp are done and pasta is al dente. Drain.
  5. Place pasta mixture in a large bowl. Stir in spinach and the rest of the ingredients.


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