Serves 6
20 min
Citrusy Shrimp & Spinach Spaghetti
Recipe GLPRda666be6b57c45
A fresh and vibrant pasta dish featuring tender shrimp roasted until just cooked through, tossed with al dente spaghetti, wilted baby spinach, and a bright citrus oil made from fresh lemon and orange juice. Finished with a sprinkle of Parmesan cheese for a light yet satisfying meal.
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Ingredients
1 lb peeled and deveined shrimp
1 lb spaghetti
4 cups baby spinach
1/4 cup extra-virgin olive oil
1 tablespoon fresh squeezed lemon juice
2 tablespoons fresh squeezed orange juice
salt to taste
freshly ground black pepper to taste
grated Parmesan cheese for serving
Directions
Preheat your oven to 450 degrees Fahrenheit. Bring a large pot of salted water to a rolling boil.
Add the spaghetti to the boiling water and cook until al dente, about 8 to 10 minutes. Before draining, reserve 1 cup of the pasta cooking water and set it aside. Drain the pasta and set aside.
While the pasta cooks, combine the fresh orange juice, fresh lemon juice, and olive oil in a jar with a tight-fitting lid. Seal and shake vigorously until emulsified and well combined.
Place the shrimp in a large bowl and pour half of the citrus oil mixture over them. Toss gently to coat the shrimp evenly.
Line a baking sheet with foil and spread the shrimp in a single layer. Roast in the preheated oven for 6 minutes, or until the shrimp turn pink and are just cooked through (internal temperature should reach 145 degrees Fahrenheit).
In a large serving bowl, combine the cooked spaghetti with the roasted shrimp and the remaining citrus oil mixture. Toss well to coat.
Add the baby spinach to the bowl and toss gently until the spinach begins to wilt from the residual heat. Season generously with salt and freshly ground black pepper to taste.
Divide the pasta among serving bowls and sprinkle each portion generously with grated Parmesan cheese before serving.
