s PENNE WITH SHRIMP, SPINACH, TOMATOES AND BASIL **
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s PENNE WITH SHRIMP, SPINACH, TOMATOES AND BASIL **
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Ingredients
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Instructions Instructions: *** 11-14-08 good but a little bland, need some red pepper flakes or some italian seasoning *** Bon AppTtit | April 2000 This attractive and flavorful main course is perfect for weeknight entertaining. Yield: Makes 6 servings ingredients 12 ounces penne pasta 2 tablespoons olive oil 1 pound uncooked medium shrimp, peeled, deveined 3 garlic cloves, minced 5 large plum tomatoes, cut into thin wedges 6 tablespoons chopped fresh basil 3 tablespoons fresh lemon juice 2 teaspoons grated lemon peel 6 cups (packed) baby spinach leaves (about 6 ounces) preparation Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Ladle 1 cup pasta cooking liquid into small bowl and reserve. Drain pasta. Return pasta to pot; cover to keep hot. Meanwhile, heat oil in large nonstick skillet over medium-high heat. Sprinkle shrimp with salt and pepper. Add shrimp and garlic to skillet and sautT 2 minutes. Add tomatoes, 4 tablespoons basil, lemon juice and lemon peel and sautT until shrimp are cooked through, about 3 minutes. Add spinach leaves to hot pasta; toss until spinach wilts. Add shrimp mixture and toss to blend. Add enough of reserved pasta cooking liquid to moisten. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with remaining 2 tablespoons basil and serve. nutritional information Per serving: calories, 379; total fat, 7 g; saturated fat, 1 g; cholesterol, 115 mg Nutritional analysis provided by Bon AppTtit Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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