Lemon Basil Shrimp and Pasta

Disappointing would be the description of this. You could call it "Light and Refreshing" or just bland. We were both shocked at the lackluster of it because it has every thing in it D likes, and except for capers everything I like. I could just taste the flavors and we used all fresh ingredients. D thought it tasted like noodles and boiled flavorless shrimp.

And the spinach on the bottom was just weird. Will not be having again.

Lemon Basil Shrimp and Pasta

A zesty one-pot pasta dish is complete after tossing with capers, basil, olive oil, and lemon juice. Serve with focaccia or crusty baguette.

3 quarts water
8 ounces uncooked spaghetti
1 pound peeled and deveined large shrimp
1/4 cup chopped fresh basil
3 tablespoons drained capers
2 tablespoons extravirgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon salt
2 cups baby spinach

Bring 3 quarts water to a boil in a Dutch oven. Add pasta; cook 8 minutes. Add shrimp to pan; cook 3 minutes or until shrimp are done and pasta is al dente. Drain. Place pasta mixture in a large bowl. Stir in basil and next 4 ingredients (through salt). Place 1/2 cup spinach on each of 4 plates; top each serving with 1 1/2 cups pasta mixture.

Yield: 4 servings

CALORIES 397 (22% from fat); FAT 9.6g (sat 1.5g,mono 5.3g,poly 1.8g); IRON 5.4mg; CHOLESTEROL 172mg; CALCIUM 88mg; CARBOHYDRATE 44.9g; SODIUM 666mg; PROTEIN 31g; FIBER 2.4g

Cooking Light, APRIL 2007