Lemon Basil Shrimp & Pasta

As the temps continue to heat up I find myself craving fresher, lighter meals- opposed to hearty stews and heavy pasta dishes.  This recipe certainly fits the test and calls for consumption on my patio!  It's a zesty one-pot pasta dish is complete after tossing with capers, basil, olive oil, and lemon juice. Serve with focaccia or crusty baguette.

Yield: 4 servings

Ingredients

• 3  quarts water
• 8  ounces  uncooked spaghetti
• 1  pound  peeled and deveined large shrimp
• 1/4  cup  chopped fresh basil
• 3  tablespoons  drained capers
• 2  tablespoons  extra virgin olive oil
• 2  tablespoons  fresh lemon juice
• 1/2  teaspoon  salt
• 2  cups  baby spinach

Preparation

Bring 3 quarts water to a boil in a Dutch oven. Add pasta; cook 8 minutes. Add shrimp to pan; cook 3 minutes or until shrimp are done and pasta is al dente. Drain. Place pasta mixture in a large bowl. Stir in basil and next 4 ingredients (through salt). Place 1/2 cup spinach on each of 4 plates; top each serving with 1 1/2 cups pasta mixture.

Nutritional Information

Calories:  397 (22% from fat)

Fat:  9.6g (sat 1.5g,mono 5.3g,poly 1.8g)

Protein:  31g

Carbohydrate:  44.9g

Fiber:  2.4g

Cholesterol:  172mg

Iron:  5.4mg

Sodium:  666mg

Calcium:  88mg

Nancy Hughes, Cooking Light, APRIL 2007