Lemon Basil Shrimp and Pasta

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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
Cutting board

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