Monday, June 25, 2012

Soooo quick; Soooo easy ; Soooo tasty!

 Now, I ask you…Don’t these words make you curious about this recipe?  I fixed this for the family last night and they all raved about it. It was delicious, but it also looked so pretty when I plated it for serving.  I happen to think the presentation of a dish adds to its appeal, don't you?

                         Give it a try and let me know what you think.

Lemon Basil Shrimp with Pasta

3 quarts salted  water
8 ounces uncooked spaghetti  

1 pound peeled and deveined large shrimp  
1/4 cup chopped fresh basil
3 tablespoons drained capers
1/2 cup sun-dried tomatoes, not oil packed
2 tablespoons  Joe and Son’s  Garlic Olive Oil  
2 tablespoons fresh lemon juice
1/2 teaspoon salt, or to taste
1/4  teaspoon red pepper flakes
2 cups baby spinach


Bring 3 quarts water to a boil in a Dutch oven. Add pasta; cook  until al dente and drain. Set aside in the pot.

Heat Garlic EVOO over medium heat and add shrimp to pan. Cook 2 minutes, then add fresh basil, capers, lemon juice, pepper flakes, tomatoes and fresh spinach. Cook for 1 minute until spinach has wilted.

Add the shrimp mixture to the pasta and stir until the pasta is well coated and ingredients are combined.

Serves 4.