Lemon Shrimp Spaghetti
This lemon shrimp spaghetti is a quick and easy pasta dinner with juicy shrimp, tomatoes, spinach, garlic, and plenty of fresh lemon.
Servings: 4
Equipment
Ingredients
- 8 to 10 ounces spaghetti pasta
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 pound fresh shrimp peeled and deveined
- 3 cloves garlic finely chopped
- 2 green onions finely chopped
- 1 pint grape tomatoes halved
- 3 to 4 basil leaves thinly sliced
- 1 whole lemon juiced
- ¼ teaspoon salt and freshly ground black pepper or to taste
- 8 to 10 ounces baby spinach
- grated parmesan optional
Instructions
- Cook the pasta. Cook the spaghetti according to the package directions; drain and set aside.
- Sauté the veggies. Heat the olive oil and butter in a large nonstick skillet. Add the tomatoes and green onions, season with salt and pepper, and cook for 2 to 3 minutes, until the tomatoes begin to soften. Stir in the garlic and cook for about 15 seconds, just until fragrant.
- Cook the shrimp. Add the shrimp, basil, and half of the lemon juice. Cook for 2 to 3 minutes, stirring occasionally, until the shrimp are pink and opaque.
- Add the spinach and spaghetti. Stir in the spinach and remaining lemon juice, and cook for about 1 minute, or until the spinach wilts. Add the cooked spaghetti and toss everything together until well combined. Taste and season with additional salt and pepper, if needed.
- Finish and serve. Remove the skillet from the heat, sprinkle with freshly grated Parmesan, and serve.
Nutrition
Serving: 1.5cups | Calories: 433kcal | Carbohydrates: 50g | Protein: 33g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 190mg | Sodium: 358mg | Potassium: 1050mg | Fiber: 5g | Sugar: 5g | Vitamin A: 6465IU | Vitamin C: 34mg | Calcium: 162mg | Iron: 3mg
