Shrimp Pasta...

...with tomatoes....

.....lemon....

...and spinach....

Here Is What You'll Need:

- 1/2 lb Extra Large, Thawed, Peeled, & Deveined

- 2 tsp lemon zest

- 1/4 teaspoon crushed red pepper

- 1 Tablespoon dried thyme

- 1 Tablespoon dried oregano

- 2 torn basil leaves

- 2 Tablespoons EV Olive Oil

- 1 Tablespoon minced garlic

- 1 cup halved cherry tomatoes

- 4 cups of baby spinach

- 2 Tablespoons lemon juice

- 1/2 pound angel hair pasta

Toss shrimp with crushed red pepper, 1/2 of the lemon zest, your herbs (remember to wake them up by rubbing your dried spices together in your hands before adding them to your dish...the oils from your hands help reinvigorate the flavor of the dried seasonings).

Set aside while you continue with other ingredients.

Over medium-high heat heat oil and then add garlic and saute 30 seconds.

Add tomatoes and remaining lemon zest.

Saute for 2 minutes.

Add the shrimp in a single layer and cook for 2 minutes before flipping.

Once flipped continue cooking until shrimp is fully cooked.

Cook pasta according to package.

Drain all but 1/2 a cup of the pasta water.

Add that 1/2 cup of paster water to your shrimp, tomato mixture.

Add spinach.

Combine everything!

Squeeze your lemon juice.

Salt & Pepper to taste.

Sprinkle with some parmesan and enjoy!

The cooler weather is slowly moving in signaling the real end of summer.
This dish though reminds me of summer no matter when I treat myself to it.
It's simple.
It's tasty.
It's one to add to your grocery list this week!

I hope you have a Blessed Monday!