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Categories:Viewed: 27 - Published at: 9 years ago
Ingredients
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 1 pound uncooked medium shrimp, peeled, deveined
- 3 garlic cloves, minced
- 5 large plum tomatoes, cut into thin wedges
- 6 tablespoons chopped fresh basil
- 3 tablespoons fresh lemon juice
- 2 teaspoons grated lemon peel
- 6 cups (packed) baby spinach leaves (about 6 ounces)
Method
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite.
- Ladle 1 cup pasta cooking liquid into small bowl and reserve.
- Drain pasta.
- Return pasta to pot; cover to keep hot.
- Meanwhile, heat oil in large nonstick skillet over medium-high heat.
- Sprinkle shrimp with salt and pepper.
- Add shrimp and garlic to skillet and saute 2 minutes.
- Add tomatoes, 4 tablespoons basil, lemon juice and lemon peel and saute until shrimp are cooked through, about 3 minutes.
- Add spinach leaves to hot pasta; toss until spinach wilts.
- Add shrimp mixture and toss to blend.
- Add enough of reserved pasta cooking liquid to moisten.
- Season to taste with salt and pepper.
- Transfer pasta to bowl.
- Sprinkle with remaining 2 tablespoons basil and serve.
