Shrimp and Spinach Pasta

Sometimes the simplest pasta

sauces are the tastiest. Briny shrimp and fresh lemon were made for each other,

and lots of fresh spinach adds wonderfully earthy flavor—and a whole lot of

nutrition—to the dish. I rounded out the sauce with just a hint of tomato, in

the form of paste for a little thickening. Butter finishes it with a silky

touch, and dinner is on the table in the time it takes to boil the pasta.

I used rotini here because

the short spirals grab and hold a thinner sauce better than long noodles.

Bowties or small shells would work too.

Tip: Lemon zest refers only to the yellow outer flesh of the fruit,

not the white pith that separates it from the juicy flesh. And zesting is easy:

Use a vegetable peeler very lightly to remove two or three thin strips, thin

finely chop them. Done.

• Peel the zest Finely chop 8 oz rotini
• 2 tbsp olive oil
• 1 lb peeled, deveined large
• shrimp
• 1 large bunch spinach,
• coarsely chopped (about 8 packed cups)
• 1/2 cup chicken broth
• 1 tsp finely chopped lemon
• zest
• 2 tbsp tomato paste
• 1 tbsp fresh lemon juice
• 1 tbsp unsalted butter
• sea salt
• freshly ground black pepper
• Preparation
• Cook the rotini in salted,

boiling water until al dente, about 9 minutes. Drain.

Heat a large, deep skillet

over medium heat and add the olive oil. Add the shrimp and sauté 3 minutes.

Add the spinach, chicken

broth, and lemon zest and bring to a simmer, stirring until the spinach wilts,

2-3 minutes.

Stir in the tomato paste,

lemon juice, and butter and season with salt and pepper. Reduce the heat to low

and cook, stirring, 2 minutes.

Shrimp Beginning to Cook Spinach AddedWilted Spinach Tomato Paste, Lemon Juice, and Butter Added

Add the drained pasta to the

pan and stir to combine. Divide among 4 bowls and

serve right away.

Shrimp and Spinach Pasta