Yield
4 servings

A zesty one-pot shrimp and pasta dish is complete after tossing with capers, basil, olive oil, and lemon juice. Serve with focaccia or crusty baguette.

How to Make It

Bring 3 quarts water to a boil in a Dutch oven. Add pasta; cook 8 minutes. Add shrimp to pan; cook 3 minutes or until shrimp are done and pasta is al dente. Drain. Place pasta mixture in a large bowl. Stir in basil and next 4 ingredients (through salt). Place 1/2 cup spinach on each of 4 plates; top each serving with 1 1/2 cups pasta mixture.

Ratings & Reviews

Meloch's Review

bbcobby
August 10, 2014
N/A

TiffaniNicole's Review

gartlande
November 19, 2013
This is one of my family's favorite dishes, we have it frequently. When I make this dish, I don't cook the shrimp in the pasta water as suggested. Instead I cook it in a skillet with olive oil spray and minced garlic (and a little squeeze of lemon). I also add halved cherry tomatoes to the pasta just before serving it and sub whole grain pasta for traditional spaghetti. My family is not a huge fan of spinach so I normally serve it with blanched asparagus or steamed broccoli instead. This recipe is always a crowd pleaser.

daneanp's Review

Msryoki
July 03, 2012
I read the other reviews and decided at the outset that I was going to add garlic. I put the olive oil in a small saute pan and sauted minced garlic on med-low while the shrimp cooked. I added the lemon juice to that along with the capers and a little of the water from the pasta just prior to draining it. Dumped the drained pasta back into the pot pouring it on top of the spinach and basil, then adding the olive oil mixture, tossing well. Salt, pepper, and a little parmesean finished the dish. I thought it was pretty tasty and would definitely make it again.

marydaviss review

foodiefox
August 30, 2016
This recipe does not taste good enough to justify the sodium numbers.........

KathleenLee's Review

esmith911
July 23, 2014
N/A

gartlande's Review

ajablon22
May 14, 2014
great easy dish, the peeled and deveined shrimp were a lot more expensive than the easy peel, so I just peeled them myself. Next time I would use double or triple the spices or they some different flavorings, It just lacked punch when made to the recipe's specifications.

agnoteoz's Review

Meloch
March 12, 2013
Final product was bland and was reminiscent of lemon dish washing liquid. I will try to liven it up with pesto, red peppers, and garlic to zest it up a bit. The one pot meal idea was great though.

Kenna87's Review

Susiegk
July 19, 2012
N/A

carolrk's Review

barb57
July 02, 2012
Incredibly easy to prepare. I used frozen easy-peel shrimp--16 to 20 to the pound. Cooking the pasta and shrimp in one pot is a great time-saver; both came out perfectly cooked; 8 minutes for pasta, 4 for shrimp. The dish is a little bland. I will make it again, but I think it needs something to brighten it up a bit. Maybe grated lemon rind and definitely more lemon juice and more pepper. I served it for lunch with friends with Caesar salad with a spicy dressing.

stephd's Review

carolrk
June 29, 2012
Delicious and easy. I made a couple of changes: sautéed the shrimp and spinach in olive oil, then added fresh basil, lemon juice and capers. Thought it might be too dry, so added some of the pasta water (probably 1/2 to 3/4 cup). Also didn't add any extra salt, capers added enough. My family loved it!