Lemon Basil Shrimp and Pasta
Mediterranean inspired dish
- Preparing Time: 20 minutes
- Total Time: 20 minutes
- Served Person: 4
realemon
white meat free
tree nut free
nut free
contains gluten
red meat free
contains fish
contains pasta
dairy free
pescatarian
- 1/2 teaspoon salt
- 1/2 cup frozen peas
- 1/4 cup chopped fresh basil
- 2 tablespoons fresh lemon juice
- 3 quarts water
- 1 box uncooked spaghetti
- 3 tablespoons drained capers
- 4 tablespoons extravirgin olive oil divided
- 2 cups baby spinach
- 1/2 cup red and green bell pepper, onion veggie mix (i use frozen fajita veggies
- 1/2 cup asparagus sliced
- 3 cloves garlic
- 1 tsp red pepper flakes
- dried basil for garnish
- nutritional yeast for garnishment
- 1/2 cup vegetable broth
- 1/2 cup white wine (more or less to taste)
- 1 pound peeled and deveined large shrimp
- Carbohydrate 93.6005685214182 g
- Cholesterol 172.3642 mg
- Fat 17.501355381556 g
- Fiber 6.04547838792503 g
- Protein 40.624762812523 g
- Saturated Fat 2.60800379544859 g
- Serving Size 1 1 serving (1078g)
- Sodium 495.599879131511 mg
- Sugar 87.5550901334932 g
- Trans Fat 1.61930402990837 g
- Calories 704 calories
After a long day, there's nothing quite like a flavorful and satisfying meal to wind down with. I recently treated myself to a Mediterranean-inspired dish: Lemon Basil Shrimp and Pasta. This dish brought together the vibrant flavors of lemon, basil, and juicy shrimp, and each bite was a delight.
As I savored the dish, I couldn't help but feel transported to a sun-drenched Mediterranean village. The lemon zest added a refreshing brightness, while the basil infused the dish with an earthy aroma. The shrimp were cooked to perfection, tender and succulent, and paired beautifully with the al dente pasta.
Step-by-step
- Bring 3 quarts water to a boil in a large pot.
- Add pasta; cook 5 minutes.
- Add shrimp to pan; cook 3 minutes or until shrimp are done and pasta is al dente.
- Drain.
- While pasta is cooking, heat 2 tbsp olive oil in med pan and sauté garlic till brown.
- Pour in vegetable broth and add all veggies and red pepper flakes to pan.
- Sauté till thoroughly heated and most of liquid is absorbed.
- Pour in white wine and reduce to a thick sauce.
- Place pasta mixture in a large bowl.
- Stir in basil and next 4 ingredients (through salt).
- Pour in vegetables and toss.
- Place 1/2 cup spinach on each of 4 plates; top each serving with 1 1/2 cups pasta mixture.
