This bright and simple summary shrimp pasta comes together in about 30 minutes, but it does not skimp on flavor. Here we marinate the shrimp in our famous Italian Dressing for a just a few minutes, and by the time your linguini cooks through, you're basically done! We added some fresh torn basil and cherry tomatoes for a summer feel, but feel free to add any fresh vegetable that you have on hand. Follow along for the simple steps.
Serves 6
Ingredients:
- 1.5 lb jumbo shrimp (about 40)
- 1/2 to 3/4 Bottle Altruda's Italian Dressing and Marinade
- 1 TBPS Paprika
- Juice of one lemon
- 1/2 bag spinach
- 2 cups cherry tomatoes - halved
- Fresh torn basil
- 1/2 c Fresh grated parm + more to garnish
- Salt and pepper, to taste (optional)
Directions:
- Pour salad dressing into ziplock with shrimp. Add paprika and shake to coat. (This is the same base for our Pollo Amanda!) Seal tightly and marinate at least 10 min, but up to 30 min in the fridge. Do not marinate longer or shrimp will begin to turn to ceviche.
- Generously salt pasta water and boil pasta according to package directions, just until al dente. About 5 min before your pasta is ready, start on your shrimp.
- Heat large skillet to medium high, and add shrimp to hot skillet along with all of the marinade and sauté until shrimp are cooked through, about 1.5 min on each side. This will come together quickly! DO NOT drain marinade from skillet.
- Throw in the cherry tomatoes, and spinach. The spinach should wilt almost immediately.
- Turn off heat on skillet, and add cooked al dente pasta straight from the pot, scooping a bit of pasta water into the skillet as well to fully coat.
- Sprinkle 1/2 cup of the parmesan, stirring frequently to incorporate into sauce and making sure all pasta is coated
- Add juice from your lemon, and fresh basil
- If pasta is dry, add some EVOO or more pasta water and continue to toss.
- Just before serving, sprinkle with parmesan cheese and a lemon squeeze. ENJOY!