Lemon shrimp pasta with spinach
Lemon shrimp pasta gets its citrus flavor from finely grated zest. Keep the pasta ready as the shrimp finish, then toss everything together while the spinach is just wilted.
The formula follows the butter maker’s lemon-pepper preparation. Its specified butter–olive-oil product contains salt, so taste before adding more seasoning.
Zest only the colored peel: heavy grating into the white pith can make the dish bitter. Shrimp, milk ingredients and wheat pasta are relevant allergens. Do not let the shrimp wait in the hot pan while you begin cooking the pasta from scratch.
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Ingredients
4 servings
Step 1
Cook pasta by its package directions. Drain when ready. Meanwhile pat thawed shrimp dry and check they are peeled and deveined.
Step 2
Melt the butter mixture in a 10-inch nonstick skillet over medium-low heat. Stir in zest and pepper.
Step 3
Add shrimp and cook, turning, for roughly 5–7 minutes until opaque and firm. Check 145°F/63 °C where practical; size and thickness affect the time.
Step 4
Add spinach and fold until wilted. Toss in the drained pasta and Parmesan until evenly coated. Serve immediately.
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