This has got to be my favourite pasta dish. It's quick, easy, and always a hit, especially with my toddler who loves shrimp. The garlic, butter, lemon, and basil combination makes this dish packed with fresh flavours that compliment the shrimp really well. I typically use spinach for the greens but this will also work with other green veggies such as peas, broccolini, zucchini, kale, or arugula.
This is great as a meal on its own, but if you're feeding a larger group, serve it with a side salad and some garlic bread for a comforting pasta meal at home. Leftovers are fantastic for lunch the next day heated up for a couple of minutes in the microwave and topped with more freshly grated, parmesan cheese.
Hope you enjoy this simple, yet gratifying pasta dish!
- 8 ounces spaghetti
- 12 ounces large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 6 cloves garlic, minced
- 1 lemon, rind grated, and juice set aside
- 3 cups spinach
- 1 cup fresh basil, roughly chopped
- 1/4 cup freshly grated parmesan cheese
- freshly ground Himalayan salt and black pepper, to taste
- Marinate shrimp with half of minced garlic, olive oil, and grated lemon rind.
- In a large pot, boil water with a pinch of salt and cook pasta to al dente (about 6 minutes).
- In a seperate, heavy bottomed skillet, melt the butter and sauté the marinated shrimp over medium heat until its starting to turn pink (about a minute).
- Add pasta, spinach, and pasta water, stirring frequently, until spinach is wilted and shrimp is completely pink and cooked through (about 1-2 minutes).
- Remove from heat.
- Add in lemon juice, parmesan cheese, and chopped basil.
- Season with salt and pepper to taste and mix well.
- Serve immediately, garnished with more basil.