A simple, healthy & packed with vitamins recipe to keep you from catching the winter flu! + it won’t take you more than 20 minutes to make it //
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What you’ll need:
*extra large shrimp, thawed, peeled and deveined
* 2 tsp lemon zest, divided
* 1 pinch crushed red pepper
* fresh thyme, leaves removed and chopped
* fresh oregano, leaves removed and chopped
* 2 basil leaves
* extra-virgin olive oil
* 3 cloves garlic, minced (or more …)
* 1 cup cherry tomatoes, halved
* 4 cups baby spinach ( I used rucola leaves instead)
* 2 Tbs. lemon juice
* pasta of your choice ( I used linguine, but any other option works well)
* coarse salt and freshly ground pepper
+ fresh Parmigiano Reggiano
On a plate, toss the shrimp with the crushed red pepper, half the lemon zest, chopped herbs and a pinch of salt and pepper. Let it sit while you start the rest.
Heat the oil in a medium skillet over medium-high. Add the garlic and bloom 30 seconds. Add the tomatoes along the remaining lemon zest. Sprinkle with a little salt and pepper and saute for 2 minutes.
Add the shrimp in a single layer and sear on one side for 2 minutes. Flip and sear another minute, or until shrimp are cooked through. Keep tossing the tomatoes just a little bit.
In the meantime, bring a large pot of salted water to a boil and cook the angel hair until al dente, maybe 5 minutes. Drain all but about 1/2 cup of the pasta water and toss with the shrimp and tomato mixture, along with the spinach/rucola. Squeeze a lot of lemon juice right in. Season with coarse salt and pepper. Add as much pasta water as you want to create a thin, glorious sauce.
Serve it with more lemon juice & of course fresh parmesan cheese on top!
Recipe & photo source: BevCooks – amazing!
Image may be NSFW.
Clik here to view.
Image may be NSFW.Clik here to view.
