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Pan-fried Shrimp with Corkscrew Pasta

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Serves 2 | 
A utterly delicious shrimp and pasta dish.


1/2 pound fusillipasta
1 lb shrimp, peeled and deveined
1/3 cup kalamata olives, roughly chopped, pitted
4 cups baby spinach
1 teaspoon grated lemon zest
1 yellow squash, thinly sliced crosswise
1/2 teaspoon coarse salt, more to taste
2 tablespoons lemon juice
1/4 teaspoon ground pepper, more to taste
2 tablespoons extra-virgin olive oil


  1. Cook pasta in a large pot until al dente. Drain water, pour into mixing bowl. Add spinach, lemon juice, squash, lemon zest, 1 1/2 tablespoons olive oil and olives. Mix together well. Sprinkle with salt and pepper.
  2. Heat a large skillet on medium-high heat. Once hot, add shrimp and cook for 3 minutes. Season with salt and pepper if desired.
  3. Pour shrimp into pasta bowl, toss together and serve.
Cooking Method: Pan-fry
Course: Dinner

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