Mediterranean Shrimp and Pasta

This is a super fast meal to prepare - I couldn't believe how fast! Coming in second only to tilapia amandine for speediness, this is a delicious light pasta dish that you can have on the table in about 15 minutes! (Maybe even less since you're not stopping to take pictures of every step!) And did I mention it's delicious? Tender shrimp in a light lemon sauce with fresh spinach and spunky feta sit atop steaming pasta. What a great way to end a long day.

Start by cooking the pasta in a large pot of boiling water. While the pasta cooks, heat oil in a large skillet, then add the garlic and shrimp



and cook for 1-2 minutes. (I almost always used cooked shrimp for convenience. If you're using uncooked, cook for an additional 1-2 minutes until the shrimp turn pink.) Remove the shrimp from the skillet and set aside. Now to the same skillet, add 1 cup of the chicken broth,



lemon juice and dried basil.



Add the cornstarch to the remaining broth and whisk well to dissolve it. Then add this to the skillet,



and cook and stir for 2 minutes or until slightly thickened. Add in the spinach



and stir until slightly wilted, then add the shrimp.



Look how beautiful this is!



Drain the pasta and divide it among the serving plates. Top with the shrimp and spinach mixture



then sprinkle with fresh basil and feta.



Faster than ordering a pizza, or even baking a frozen one! And even better cause you made it yourself.

One year ago: Pear Cake with Pine Nuts
Two years ago: Beef Stroganoff

Find more super fast meal ideas at This Week's Cravings.

Get more recipes at Foodie Friday, Friday Food, Food on Fridays, Fun with Food Friday, Ingredient Spotlight.


Mediterranean Shrimp and Pasta

8 oz. uncooked angel hair pasta
1 pound cooked medium shrimp
1 tsp. olive oil
3 garlic cloves, minced
1 1/2 cups chicken broth, divided
2 Tbsp. lemon juice
1/2 tsp. dried basil
4 cups chopped fresh spinach (or baby spinach)
1/2 cup crumbled feta cheese
1/4 cup minced fresh basil

Cook pasta in a large pot of boiling water til al dente. Near the end of cooking time, saute shrimp in a large skillet in the olive oil along with the garlic for 1 minute. (if you're using uncooked shrimp, cook for 3 minutes or until they turn pink.) Remove and set aside.

In the same skillet, heat 1 cup broth, lemon juice and dried basil. Add the cornstarch to the remaining broth and whisk until smooth; stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in spinach and shrimp; cook until spinach is wilted, 1-2 minutes.

Drain pasta; top with shrimp mixture. Sprinkle with feta and fresh basil. Serves 4.