Lemon Garlic Shrimp with Spinach Penne
Zesty Lemon Garlic Shrimp with Emerald Spinach Penne
Ingredients:

1 pound large shrimp, peeled and deveined
12 oz penne pasta
4 tablespoons olive oil, divided
6 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional)
Zest of 2 lemons
Juice of 2 lemons (about 1/4 cup)
5 cups fresh spinach, roughly chopped
1/2 cup fresh parsley, chopped
1/4 cup fresh basil, torn
1/2 cup grated Parmesan cheese, plus more for serving
1/4 cup reserved pasta water
2 tablespoons butter
Salt and freshly ground black pepper to taste
Cherry tomatoes, halved (optional garnish)

Directions:

Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Reserve 1/4 cup of pasta water before draining.
While pasta is cooking, pat shrimp dry with paper towels and season with salt and pepper.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add shrimp and cook for 1-2 minutes per side until pink and opaque. Remove to a plate and set aside.
In the same skillet, reduce heat to medium and add remaining 2 tablespoons olive oil. Add minced garlic and red pepper flakes (if using) and sauté for 30 seconds until fragrant, being careful not to burn the garlic.
Add lemon zest, lemon juice, and 2 tablespoons of the reserved pasta water to the skillet, stirring to combine and scraping up any browned bits from the bottom of the pan.
Add the drained pasta to the skillet along with the spinach. Toss until spinach begins to wilt, about 1-2 minutes.
Return the shrimp to the skillet, add butter, and toss until melted and everything is well combined. If pasta seems dry, add more of the reserved pasta water.
Remove from heat and stir in Parmesan cheese, parsley, and basil. Season with additional salt and pepper to taste.
Serve immediately with extra Parmesan cheese and garnish with halved cherry tomatoes if desired.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 485 kcal | Servings: 4 servings