lemon basil pasta with shrimp

i love pasta but sometimes i want something other than a red sauce.  with the weather getting warmer i like to keep my dinners light tasting yet still delicious.  and i also like to cook for the least amount of time possible.  a hot kitchen on a hot day is not ideal.  this quick meal is a one-pot stop that will get you from the stove to the table in no time.

  • spaghetti
  • 1 pound shrimp
  • chopped fresh basil
  • 3 tablespoons drained capers
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/ teaspoon salt
  • fresh baby leaf spinach

bring water to a boil and add the pasta.  after 8 minutes toss in the shrimp and cook for 3 minutes or until the shrimp is done and pasta is al dente.  drain.  place pasta mixture in a big bowl and stir in basil, capers, olive oil, lemon juice and salt.  serve pasta mixture over the spinach and enjoy.

i really liked this dish.  simple, fresh, nothing too complex but still enjoyable.  i think next time i will try chicken or salmon.  they would mesh well with the other ingredients in my opinion.

while i’m on the subject of the ingredients of this dish, i’ve always been weary about capers.  i don’t know why because i’ve never tried them.  i decided to go ahead and try them at least once and i was pleasantly surprised at how yummy they were.  they definitely added the extra zing to this dish that makes it great to enjoy in the spring time.  consider me now on the caper bandwagon.

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