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 extra virgin 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; cook 3 minutes or until shrimp are done and pasta is al dente. Drain. Place pasta and shrimp in a large bowl. Stir in basil and next 4 ingredients. Place 1/2 cup spinach on each of 4 plates; top each serving with 1 1/2 cups pasta mixture.
Adapted from Cooking Light
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This recipe was most recently featured in
Boston Organics Newsletter No. 13 of 2014.