Zesty Shrimp Pasta With Tomatoes And Spinach Recipe

INGREDIENTS:

• 1 pound medium to large shrimp, shelled and deveined
• 4 teaspoons lemon zest, divided
• 1 tablespoon crushed red pepper
• 1 sprig fresh thyme, leaves removed and chopped
• 1 sprig fresh oregano, leaves removed and chopped
• 4 basil leaves, torn
• 4 tablespoons extra-virgin olive oil
• 4 cloves garlic, minced
• 2 cup tomatoes, sliced
• 1 12 oz. package of baby spinach
• 16 oz. angel hair pasta
• Lemon juice to taste
• Salt and pepper to taste
• grated Parmesan cheese

INSTRUCTIONS:

1. On a plate, toss the shrimp with the crushed red pepper, half the lemon zest, chopped herbs and a pinch of salt and pepper. Set aside.
2. Heat the oil in a medium skillet over medium-high. Add the garlic and saute until fragrant. 
3. Add the tomatoes and the remaining lemon zest. Sprinkle with a little salt and pepper. Saute for a couple of minutes. 
4. Add the shrimp saute until shrimp is cooked through. Lower heat. Add spinach and saute. In a large pot, bring water to a boil and cook the angel hair according to package or until al dente.
5.  Drain all but about 1/2 cup of the pasta water. Toss with the shrimp and tomato/spinach mixture. Season with salt and pepper to taste. 
6. Add as much pasta water as you want to create a thin sauce. Serve it with more lemon juice and Parmesan cheese.

Source: My Mama's Recipe

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