Lemon Herb Shrimp Pasta
Lemon and fresh herbs in a light pasta dish that is perfect for summer.
Ingredients
- 16 large raw shrimp
- 2 tsp lemon zest
- ½ crushed red pepper flakes
- 1 tsp fresh thyme roughly chopped
- 2 tsp fresh parsley roughly chopped
- 6 basil leaves roughly chopped or torn
- 1 Tbsp olive oil
- 1 garlic clove minced
- 1 cup small tomatoes halved or quartered
- 1 cup baby spinach
- 2 Tbsp lemon juice
- 2 Tbsp parmesan cheese freshly grated
- 2 servings long pasta linguine, spaghetti, or angel hair
- salt and freshly ground pepper to taste
Instructions
- Heat water to boiling and cook your pasta according to package directions.
- Toss the shrimp with the crushed red pepper, half the lemon zest, and the chopped herbs. Let sit while you prep the rest of the pasta dish.
- Heat the oil in a medium skillet over medium-high. Add the garlic and stir for one minute. Add the chopped tomatoes and remaining lemon zest. Stir frequently while the tomatoes soften for about five minutes.
- Add the shrimp in a single layer. Allow to cook for 1-2 minutes then flip to cook on the other side.
- Add the chopped spinach, lemon juice, and parmesan cheese. Stir and allow the spinach to wilt. Add the cooked pasta and stir to combine. Season with salt and pepper and serve immediately.