Sometimes the simplest pasta
sauces are the tastiest. Briny shrimp and fresh lemon were made for each other,
and lots of fresh spinach adds wonderfully earthy flavor—and a whole lot of
nutrition—to the dish. I rounded out the sauce with just a hint of tomato, in
the form of paste for a little thickening. Butter finishes it with a silky
touch, and dinner is on the table in the time it takes to boil the pasta.
I used rotini here because
the short spirals grab and hold a thinner sauce better than long noodles.
Bowties or small shells would work too.
Tip: Lemon zest refers only to the yellow outer flesh of the fruit,
not the white pith that separates it from the juicy flesh. And zesting is easy:
Use a vegetable peeler very lightly to remove two or three thin strips, thin
finely chop them. Done.
Peel the zest |
Finely chop |
You may also like Calamari-Lemon Pasta or Linguine with Green-Heirloom Tomato Sauce.
Serves 4
Ingredients
- 8 oz rotini
- 2 tbsp olive oil
- 1 lb peeled, deveined large shrimp
- 1 large bunch spinach, coarsely chopped (about 8 packed cups)
- 1/2 cup chicken broth
- 1 tsp finely chopped lemon zest
- 2 tbsp tomato paste
- 1 tbsp fresh lemon juice
- 1 tbsp unsalted butter
- sea salt
- freshly ground black pepper
Preparation
- Cook the rotini in salted, boiling water until al dente, about 9 minutes. Drain.
- Heat a large, deep skillet over medium heat and add the olive oil. Add the shrimp and sauté 3 minutes.
- Add the spinach, chicken broth, and lemon zest and bring to a simmer, stirring until the spinach wilts, 2-3 minutes.
- Stir in the tomato paste, lemon juice, and butter and season with salt and pepper. Reduce the heat to low and cook, stirring, 2 minutes.
Shrimp Beginning to Cook |
Spinach Added |
Wilted Spinach |
Tomato Paste, Lemon Juice, and Butter Added |
Add the drained pasta to the
pan and stir to combine. Divide among 4 bowls and
serve right away.
Shrimp and Spinach Pasta |
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