This is a super easy shrimp pasta dish that doesn’t take very long at all to make. In fact, the main ingredient cooks so quickly that you’ll want to have all the other ingredients ready to go before you start cooking. Yes, even have the pasta cooked and prepared, so you can toss it in with your shrimp when the time comes. This dish is a little light, and it has very bright and fresh flavors, so it’s easy to want a second plateful! You can even pick your favorite pasta to make this dish, so it will be perfect for you every time you make it.

 

Ingredients:

½ pound (125 grams or 8 ounces) of dry pasta of your preference
1 TBS unsalted butter
1 TBS olive oil
2 garlic cloves – minced
1 cup yellow corn kernels (thaw them is using frozen)
½ pound (125 grams) peeled and deveined shrimp
¼ tsp. lemon zest
1 TBS lemon juice
1 cup chopped spinach
2 TBS chopped parsley
¼ cup parmesan cheese
Salt & Pepper

Instructions:

Bring a large pot of salted water to a boil and cook the pasta as per package instructions. Cook it al dente and reserve half a cup of the liquid you are cooking the pasta in. Drain it and shock it with cold water in a colander to stop further cooking.

Heat the butter and olive oil in a skillet. Add the garlic and stir. Cook for about a minute – on medium heat – until you can smell the garlic. Add the corn. Stir and cook for a few minutes. Add the shrimp, lemon zest and lemon juice. Mix well and cook until shrimp has lost almost all of its opaqueness.

Add the cooked pasta, the reserved liquid and the spinach. Season with salt and pepper and add the cheese. Mix well and cook for 2 to 3 minutes. Remove from heat and serve.

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Quick Tip: Save some of the liquid from cooking the pasta to keep the other ingredients from drying out.

Recipe and image courtesy of: The Frugal Chef