Shrimp pasta with tomato, spinach and lemon
by Gina Jantzen

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Course: Main
Cuisine: Italian
Food Group: Shellfish
Serves: 2


1/2 pound(s) extra large shrimp, thawed, peeled and deveined
2 teaspoon(s) lemon zest, divided
1 pinch crushed red pepper flakes
1 sprig(s) fresh thyme, leaves removed and chopped
1 sprig(s) fresh oregano, leaves removed and chopped
2 basil leaves, torn
2 tablespoon(s) extra virgin olive oil
4 clove(s) garlic, minced
1 pint grape tomatoes, cut in half
3/4 bag of baby spinach (approx 3 packed cups)
2-3 tablespoon(s) lemon juice (or more!)
1/2 pound(s) angel hair pasta
coarse salt and freshly ground pepper
Parmesan or Romano cheese

 On a plate, toss the shrimp with the crushed red pepper, half the lemon zest, chopped herbs and a pinch of salt and pepper. Let it sit while you start the rest.

Bring a large pot of salted water to a boil and cook the angel hair until al dente, maybe 5 minutes. Drain all but about 1/2 cup of the pasta water.

Heat the oil in a medium skillet over medium-high. Add the garlic and swirl around for 30 seconds (careful not to let it burn!). Add the tomatoes along the remaining lemon zest. Sprinkle with a little salt and pepper and saute for 2 minutes.

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. Keep tossing the tomatoes just a little bit.  When the shrimp is cooked through, toss it with the pasta, shrimp/tomato mixture, along with the spinach. Squeeze a lot of lemon juice right in. Season with coarse salt and pepper. Add as much pasta water as you want to create a thin, glorious sauce.

Serve it with more lemon juice, crusty bread and Parmesan/Romano cheese.