Adapted from Cookinglight.com
Makes 4 Servings
8 oz. spaghetti
16 oz. peeled, deveined large shrimp
15 leaves fresh basil, finely diced
2 tbsp olive oil
2 tbsp lemon juice
¼ tsp sea salt
2 tsp minced garlic
Dash red pepper flakes
2 cups fresh baby spinach (80 grams)
Bring water to a boil in a pot. Add pasta; cook 10 minutes. Add shrimp to pan; cook 3minutes or until shrimp are done and pasta is al dente. Drain pasta reserving 1 cup cooking liquid. Leave pasta in strainer, and add cooking liquid, olive oil, lemon juice, garlic, sea salt and red pepper flakes to the pasta pot. Place pasta mixture in a large bowl. Stir in basil and sauce mixture. Place 1/2 cup spinach on each of 4 plates; top each serving with 1 1/2 cups pasta mixture and ¼ of shrimp. Heat will wilt spinach. Season with salt to taste.
Nutritional Information: 389 calories, 40 carbs, 10 fat grams and 34 protein grams.
Review: Austin loved it - I was so so. I think my problem with it is that it doesn't reheat well and, for me, it was a bit too much spinach. I AM glad that I added some flakes to spice it up, and think i'll definitely try it again with less spinach!
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