Itallian Shrimp Scampi with Sautéed Spinach
A quick, easy and restaurant quality weeknight dinnaer
Ingredients
- 12 -14 large shrimp peeled and deviened
- olive oil
- 1 1/2 cup penne pasta
- 1/2 medium onion chopped
- salt and pepper
- 3 cloves garlic chopped
- 1 tbsp dried basil or 2 tbsp chopped fresh
- 1/4 fresh lemon juiced and the rind added to the skillet
- 1 big handfull fresh spinach
Instructions
- If your shrimp are frozen you could put them in a bowl of water to thaw out while you get the pasta started and the veggies chopped. Or, you could thaw them out in the microwave.Put a pot of water on for the pasta. Add salt and add the pasta. I just go ahead and put it in when I put the pot on the stove. It works just fine and saves a little time. Chop up the veggies and get everything ready to go.
- Put a skillet on at medium high and eyeball enough olive oil to cover the bottom. Add the chopped onions. Then some salt, pepper and dried basil leaves.Stir the pasta a few times as it cooks and if it is done before the shrimp just drain all of the water except about a tablespoon. Add a little olive oil and stir it to get it coated, So that it doesn't stick together.
- When the onions start to get translucent add the garlic, lemon and the shrimp. Lay the shrimp out and scoot them around a little to give them contact with the bottom of the skillet.After about 2 minutes turn them over.The spinach is going to wilt real fast so let's wait until the shrimp are done - about 2 minutes. You can tell when the shrimp are done when they are pink on both sides and opaque in the middle. Add the spinach.
- As soon as the spinach has just begun to wilt, add the pasta to the skillet and mix it all up.Serve up your Italian Shrimp Scampi with Sautéed Spinach and penne pasta.
Nutrition
Calories: 335kcalCarbohydrates: 68gProtein: 12.1gFat: 1.4gSaturated Fat: 0.3gSodium: 8.5mgPotassium: 299mgFiber: 4gSugar: 3.5gVitamin A: 15.8IUVitamin C: 3.5mgCalcium: 77mgIron: 3mg
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