When devising a dinner, we check out what’s available in the freezer, fridge and pantry and go from there. I had a pound of jumbo shrimp left over from some Coconut Shrimp we made recently and pasta aplenty in the pantry. Lemons go well with shrimp, thus Lemon Shrimp Pasta was developed into a quick and delicious meal devoured in no time.
Having had foot surgery on Friday, my ability to be mobile and stand for a length of time is limited. I’ve found it impossible to stay out of our kitchen for long periods of time. Prior to the surgery I had prepped a comfort meal of Old-Fashioned Chicken Pot Pie to have ready post-surgery. I’m so glad I did. I swear it helped the healing, at least mentally. Fortunately, pain meds were stopped Sunday evening and I’m on to just Advil to prevent inflammation. I go for a post op check tomorrow and x-rays to examine results of surgery and hopefully remove the protective wrap and maybe the 28 sutures.. Wish me luck! I’m afraid I may be stuck with my stiletto(boot) for a little while, though. Hopefully, I can ride my bike again before winter.
I snuck into the kitchen Tuesday and did a little prep work. (Post-op instructions were weight bearing as tolerated and I’m feeling “normal.” )These jumbo shrimp were the perfect size for this dish! If I had more, I would have used them. There’s always next time! By the way, my husband cooked this instead of me, Dr. C.
Start by melting butter along with olive oil in a saucepan large enough to hold the complete meal over medium low heat. Stir in pressed cloves, crushed red pepper flakes, lemon zest and lemon juice until fragrant. Add in the shrimp, salt, pepper, basil and oregano.
Add in the 5 ounces, or more, of baby spinach and cook until wilted.
Add the additional butter, 1//2 pound cooked pasta and shredded parmesano-reggiano cheese along with reserved pasta water, as needed. A little starchy water should help all of these wonderful flavor coat the pasta better.
So look below! What’s stopping you?
Serves: 4 servings
- ½ pound Linguine ( I used Barilla's Linguine Fini.)
- ½ c. reserved pasta water
- 2 T. Extra Virgin Olive Oil
- 2 T. butter
- 4 garlic cloves, minced or pressed
- ½ t. red pepper flakes
- zest from 1 lemon
- 2 T. freshly squeezed lemon juice
- 1 pound or more of jumbo shrimp, peeled and deveined
- ½ t. basil
- ½ t. oregano
- 5 oz. pkg of baby spinach
- 2 T. butter divided
- ½ c. parmesano-reggiano cheese