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Ingredients

  • 8 ounces Longhorn Lemon Pepper Pasta
  • 1 pound large shrimp, peeled and de-veined
  • 1/4 cup fresh basil, chopped
  • 3 tablespoons capers, drained
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoons salt
  • 2 cups baby spinach
  • 3 quarts water
  • 4 plates

Steps

  1. Bring 3 quarts water to a boil in a Dutch oven
  2. Add pasta; cook 8 minutes.
    1. Add shrimp to pan; cook 3 minutes or until shrimp are done and pasta is al dente
    2. Drain
  3. Place pasta mixture in a large bowl
    1. Stir in basil, capers, olive oil, lemon juice, and salt
    2. Place 1/2 cup spinach on each of 4 plates
    3. Top each serving with 1 1/2 cups pasta mixture
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