Lemon Basil Shrimp and Pasta
Cooking Light, April 2007
So, this is the second recipe that called for cooking the shrimp with the pasta. I don’t like that. We sauteed the shrimp with the spinach and lemon juice then tossed everything in a bowl.
It was interesting… The combination of the capers and the spinach made a mustard taste for me. It was definitely different. We used angel hair pasta which might have made a difference in the result. I don’t know that I’d make this again. Measuring cups and spoons