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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|
- 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.
- Heat a large skillet on medium-high heat. Once hot, add shrimp and cook for 3 minutes. Season with salt and pepper if desired.
- Pour shrimp into pasta bowl, toss together and serve.
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