Shrimp & Lemon Pasta
Finding shrimp in the midwest can be really difficult, so when I find good quality shrimp, I always have to cook this recipe. Pasta can be really heavy, but this is a light and fresh take on pasta. Shrimp tends to be paired with a cream sauce, but it can be really rich. I think that using lemon with some butter adds plenty of flavor while keeping it light. Enjoy!
RECIPE CARD
TIME: about 35 minutes
INGREDIENTS
2 tsp garlic powder
3 lemons
1 lb shrimp
1 bag spinach
4 oz basil
1/2 cup parmesan cheese
4 tbsp butter
12 oz Jovial Spaghetti Pasta
INSTRUCTIONS
Cook pasta according to instructions.
Chop basil.
In a large pan, heat up 1 tbsp olive oil on medium heat. Add shrimp to pan. Add basil. Add salt & pepper. Add ½ lemon juice to the pan.
Once the shrimp start to turn opaque, add the spinach to the pan. Add 1tbsp butter. Stir regularly until the spinach is wilted.
Once pasta is cooked and drained, combine pasta, shrimp, spinach garlic powder, and parmesan cheese in one large pan. Add the remainder of the butter and lemon juice. Stir consistently until thoroughly combined.
Serve!
