I love this dish! Oh My! It has a lot of flavor. It is very quick to make! What else do you want? Someone to make it for you? This recipe is a cinch . You will be in and out of the kitchen in no time. The compliments will come flying your way and you will be wondering what happened. It is just so easy to make this dish and it is amazing that it just has flavors that you would not imagine. I was totally shocked.
For the last two weeks I have received the most beautiful bags of spinach in CSA box that you could imagine! Part of the bags went into salads, but I just had to find something more worthwhile. Epicurious was the winner! I did adapt the recipe to what I had available and it is one that will appear on my dinner table for many times to come. If you are looking for a pasta dish that is easy, low-calorie, fast and full of flavor try this one. You will not be disappointed.
When discussing this recipe with GI Joe I said the hardest part of the recipe was washing all the spinach and he said, ” No, it was trying not to eat all of the pasta.” What a compliment. See you’re going to love this one. It is easy, quick, low-calorie, flavorful, and better as leftovers. And I made it even easier and bought shrimp shelled and deveined.
Here is the sauce.
And here is the pasta with the spinach.
Angel Hair Pasta with Spinach, Shrimp, Tomatoes and Basil adapted from Epicurious
- 8 ounces of angel hair pasta I used whole wheat
- 2 tablespoons olive oil
- 1 pound of uncooked medium shrimp, peeled , deveined
- 3 garlic cloves, minced
- 1 14.5 ounce can of diced tomatoes
- 2 Tablespoons Basil ( Please use 6 Tablespoons of fresh basil. I am not paying $3 for fresh basil right now)
- juice from 1 lemon
- 2 teaspoon lemon zest
- red pepper flakes to taste
- freshly grated parmesan cheese
- 6 cups of baby spinach leaves about 6 ounces ( I wish that I had more)
- Cook pasta in large pot of boil salted water until just tender but still firm to bite. Drain pasta. Return pasta to pot; cover to keep hot.
- Heat oil in large nonstick skillet over medium-high heat. Sprinkle shrimp with salt and red pepper flakes. I used about a tablespoon, but I like spicy foods. Adjust to your tastes.
- Add shrimp and garlic to skillet and saute 2 minutes. Add tomatoes with juice, basil, lemon juice and lemon zest. Saute until shrimp ar cooked through, about 3 minutes.
- Add spinach to hot pasta. Toss until spinach wilts. Add shrimp mixture and toss to blend.
- Serve with freshly grated parmesan cheese.
The Teacher Cooks