Shrimp Spaghetti in Olive Oil Dressing |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A light, flavorful, quick, and easy gourmet dinner. My husband was impressed, and I eye-balled most of it, but here's what I came up with. Has a little kick, but not enough to overwhelm the clean flavors of the fresh ingredients. Ingredients:
1 (8 ounce) package spaghetti |
1/4 cup olive oil, divided |
1 (10 ounce) package fresh spinach |
1 zucchini, chopped |
1 yellow squash, chopped |
2 tablespoons pine nuts, or to taste |
2 teaspoons minced garlic |
1 pound uncooked medium shrimp, peeled and deveined |
4 teaspoons lemon juice, divided |
2 teaspoons chopped fresh parsley |
1 teaspoon red pepper flakes |
salt and ground black pepper to taste |
Directions:
1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain and return spaghetti to the pot.
2. Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir spinach, zucchini, squash, pine nuts, and garlic in hot oil until vegetables are tender, 5 to 7 minutes. Transfer mixture to a bowl.
3. Heat another 1 tablespoon olive oil in the same skillet over medium heat; cook and stir shrimp and 2 teaspoons lemon juice until shrimp are bright pink and centers are opaque, about 5 minutes. Remove from heat.
4. Combine remaining 2 tablespoons olive oil, 2 teaspoons lemon juice, parsley, and red pepper flakes in a bowl. Season with salt and pepper.
5. Stir vegetable mixture, shrimp, and olive oil mixture into spaghetti until combined.
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