- 3 quarts water
- 8 oz uncook Gemelli
- 1 lb peeled & deveined large shrimp
- 1/4 cup chopped fresh basil
- 3 tblsp drained capers
- 2 tblsp extravirgin olive oil
- 2 tblsp fresh lemon juice
- 1/2 tsp salt
- 2 cups baby spinach
There is nothing that I love more than a huge bowl of pasta. Unfortunately this isn’t always the healthiest, especially if it is drenched in a cream or red sauce. I came across this Cooking Light recipe recently for Lemon Basil Shrimp and Pasta and thought it would be the perfect place to work in my favorite new pasta shape and enjoy a healthier serving of pasta. Gemelli. Have you seen or tried this shape? It is two strands of pasta twisted together and cook up perfectly al dente. I opted not to include the capers in my dish but it’s up to your taste. The best part of this dish is that it’s super quick and easy to prepare for a weeknight dinner.
Bring the 3 quarts of water to a boil in a large pot and cook the noodles for 8 minutes. Add in the shrimp and cook with the pasta for an additional 3 minutes, then drain.
Pour the pasta mixture into a large bowl. Stir in the basil, capers, olive oil, lemon juice and salt. Place 1/2 cup of spinach on each of the 4 plates. Top each plate of spinach with 1 1/2 cup of the pasta mixture. I chose to garnish this with additional fresh basil and lemon zest. Only 397 calories per serving!