Lemon Basil Shrimp Pasta

This little gem comes from Cooking Light all the way back in Spring of 2007. I actually find it so easy to make that it's become one of our regulars. The only difference from the original recipe is that I don't use the 3 tablespoons of capers it calls for. Not because I don't like capers, it's just that I don't buy capers often and when I do, I never use them all. Add them back in if you like.

I highly recommend using fresh basil. I didn't use fresh the last time I made this (pictured above) and although it was still good - it's just not nearly as light and yummy. My basil plant pooped out right before Spring came and I have yet to replace it.

I'm also going to put in a plug for the frozen bags of shrimp at Costco. It is the best frozen shrimp I've ever used. It easily thaws by running under water for 5 or so minutes. Since they come with the tail shell on, I pull of the shells while they are under the running water.

If you don't like shrimp, this recipe would also be good with a substitute of chicken.

Ingredients:
8 oz. uncooked spaghetti
1 pound peeled and and deveined large shrimp
1/4 cup chopped fresh basil (or 2 Tb dried basil)
2 tablespoons extravirgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon salt
2 cups baby spinach

Bring water to boil in large pot. Add pasta. 3 minutes before pasta is done cooking according to package directions, add shrimp. Cook 3 minutes or until shrimp are done. Drain (do not rinse). Place pasta and shrimp in a large bowl. In a small bowl, mix basil, oil, lemon juice and salt. Add to pasta and shrimp. Place spinach on plate or bowl and top with pasta mixture.

Yield: 4 servings