Wednesday, May 5, 2010

Lemon Basil Shrimp and Pasta

We made this last night and for some reason it just completely hit the spot. I served it with the Coconut Green Beans. The spinach tasted so good to I will be remaking this tons as a way to get me to eat more spinach! I actually checked the Cooking Light Cookbook out from the library and this was in it. They mention, in the book, that you can also substitute chicken for the shrimp to be more cost effective.

Cooking Light
Lemon Basil Shrimp and Pasta
Photo: Randy Mayor; Styling: Leigh Ann Ross

A zesty one-pot pasta dish is complete after tossing with capers, basil, olive oil, and lemon juice. Serve with focaccia or crusty baguette.

Yield: 4 servings


  • 3 quarts water
  • 8 ounces uncooked spaghetti
  • 1 pound peeled and deveined large shrimp
  • 1/4 cup chopped fresh basil
  • 3 tablespoons drained capers
  • 2 tablespoons extravirgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 2 cups baby spinach


Bring 3 quarts water to a boil in a Dutch oven. Add pasta; cook 8 minutes. Add shrimp to pan; cook 3 minutes or until shrimp are done and pasta is al dente. Drain. Place pasta mixture in a large bowl. Stir in basil and next 4 ingredients (through salt). Place 1/2 cup spinach on each of 4 plates; top each serving with 1 1/2 cups pasta mixture.

Nutritional Information

Calories: 397 (22% from fat)
Fat: 9.6g (sat 1.5g,mono 5.3g,poly 1.8g)
Protein: 31g
Carbohydrate: 44.9g
Fiber: 2.4g
Cholesterol: 172mg
Iron: 5.4mg
Sodium: 666mg
Calcium: 88mg

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