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Pan-fried Shrimp with Corkscrew Pasta
Serves 2 |
A utterly delicious shrimp and pasta dish.
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Ingredients:
| 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 |
Directions:
- 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.
| Cooking Method: | Pan-fry |
| Course: | Dinner |
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