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
Preparation:
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.
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