LEMON GARLIC SHRIMP PASTA with SPINACH
Yields: 4 servings
1 lemon, zested
1 Tb olive oil
2 (8 ounce) packages of fresh linguini
1 Tb olive oil
1 garlic clove, minced
2 shallots, diced
1 cup low-sodium chicken broth
1/2 cup white wine
1/4 cup fresh lemon juice (about 2 lemons)
salt, to taste
2 tsp freshly ground black pepper
16 oz frozen shrimp (peeled and deveined)
2 Tb butter
3 oz fresh spinach leaves (1 package)
2 Tb fresh flat leaf parsley, chopped
3 Tb freshly grated parmesan cheese, if desired
the lemon and add to 1 Tb oilve oil in a seperate dish.
Cook the pasta according to package directions, and drain reserving about 1 cup of the cooking liquid. Set aside.
Heat another Tb of olive oil in saute pan over medium heat. Add the minced garlic and shallot and saute until fragrant, about 3 minutes.
Stir in the chicken broth, wihte wine, fresh lemon juice and add salt & pepper, to taste. Reduce heat and simmer until the liquid is reduced by half.
Add spinach and stir until wilted, about 2 mins.
Add the shrimp, butter and 1/2 of the parsley, stirring until shrimps turn opaque, about 3 mins on each side.
Toss in the cooked linquini to combine. Add a bit of the pasta-cooking liquid as needed to thin the sauce, if needed.
Stir in the reserved lemon zest-olive oil, and remove from heat. Top with the rest of the parsley and top with freshly grated parmesan cheese, if desired.
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