Happy Monday, first day of back-to-school, and LAST WEEK OF AUGUST. How in the world did that happen?!?! It feels like the summer was just starting a few days ago and now I’m seeing all the adorable “First day of school” pics on Facebook for all the kiddos. Craziness, I tell ya!
But as the first day of school comes to an end and it’s time to hear all about the little ones day, you don’t want to be stuck in the kitchen all night cooking dinner. This shrimp pasta dish is pretty quick and easy to prepare, and then the family can sit down together and talk about the days events.
- 1/2 lb extra large shrimp, thawed, peeled and deveined
- 2 tsp lemon zest, divided
- 1 pinch crushed red pepper
- 1 sprig fresh thyme, leaves removed and chopped
- 1 sprig fresh oregano, leaves removed and chopped
- 2 basil leaves, torn
- 2 Tbsp extra-virgin olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 4 cups baby spinach
- 2 Tbsp lemon juice
- 1/2 lb angel hair pasta (I used whole wheat)
- salt and pepper, to taste
- Combine the shrimp, crushed red pepper, half the lemon zest, chopped herbs and a pinch of salt and pepper in a medium bowl. Set aside.
- Heat the oil in a medium skillet over medium-high heat. Add the garlic and bloom 30 seconds. Then, add the tomatoes and remaining lemon zest. Season with a little salt and pepper and saute for 2 minutes.
- Next, add the shrimp in a single layer and sear on one side for 2 minutes. Flip and sear another minute, or until shrimp is cooked through.
- Meanwhile, bring a large pot of salted water to a boil and cook the angel hair until al dente, maybe 5 minutes (see package for recommended time).
- Drain all but about 1/2 cup of the pasta water and toss the pasta with the shrimp and tomato mixture, and add in the spinach. Squeeze a lot of lemon juice right in and season with salt and pepper.
- Using the reserved pasta water, add as much as you want to create a thin sauce, and serve!