Lemony Spaghetti, with Shrimp, Spinach and Grape Tomatoes

 

The combination of butter and lemon is a classic one, and for a good reason. The lemon cuts down the richness of the butter, while adding its pleasant acidity and fresh fragrance to the it. This mix is taken further in many recipes, especially those of fish and seafood, with the addition of garlic. In the following recipe, I’ve used this tasty combination to flavor a dish of spaghetti and shrimp.

To achieve an even tastier dish, I’ve added anchovies, capers, white wine, grape tomatoes and steamed spinach to the mix. Each added its own unique flavor, texture and aroma to the dish.

This tasty and colorful dish is very quick to assemble, and can be prepared in less then 30 minutes. It is a whole meal in itself, and can be served for lunch or dinner. Try it and enjoy.

 

Notes
* Click HERE for instruction on how to peel and clean fresh shrimp, and other cooking tips.

Makes: 4
Prep time: 15 minutes
Cooking time: 15 minutes

Ingredients:
24 medium shrimp, fresh or frozen, thawed
½ package (8 oz/225 grams) spaghetti (I used Barilla)
1 Tbs olive oil
2 garlic cloves, roughly chopped
4 Tbs butter, divided
4-5 anchovy fillets
1 tsp salt
½ tsp freshly ground four pepper mix
2 Tbs fresh lemon juice
1 Tbs fresh lemon zest
6 grape tomatoes, halved lengthwise 
1 cup white wine (I used Gewurztraminer)
2 Tbs capers, drained
1 cup steamed chopped spinach (fresh or frozen, thawed)

1. Wash and drain the shrimp. Place on paper towels, to dry of access water.
2. In a large pot, boil salted water for cooking the spaghetti. Cook for 2 minutes less than the package instructions.
3. While the pasta is cooking, mix the olive oil and garlic in a large pan, and sauté briefly over medium-high heat for 30 seconds. Add 2 Tbs butter, anchovies, salt and pepper. Mix and sauté for 1 minute.
4. Add the shrimp, mix and sauté for 2 minutes. Add the wine, tomatoes, lemon juice and zest, and capers. Mix, bring to the verge of boiling, and cook for 2 minutes. Add the spinach and mix. Taste and adjust seasoning.
5. Drain the spaghetti and add to the pot, along with the remaining 2 Tbs butter. Mix gently, and cook for 2-3 minutes, until the pasta is ready and absorbs the sauce. Transfer to a serving bowl and serve warm.