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tangy pasta with shrimp and spinach

Serves 4-6


1 bag of Al Dente Pasta-your favorite flavor (lemon chive fettuccine?)

1 lb. peeled and deveined large shrimp
(substitute cubed chicken breast, if desired)

3 Tbsp. Olive oil
1/2 cup finely chopped shallots (or red onion)

3/4 cup chicken broth

Juice from 1 lemon

1/2 tsp. salt

10 oz. fresh spinach, coarsely chopped

3 Tbsp. Capers


1. Bring large pot of salted water to boil.

2. Heat oil in a large non-stick skillet over medium-high heat. Add shallots; saute 30 seconds. Add shrimp; saute 3 minutes, just until cooked. Add chicken broth, lemon juice and salt to pan. Bring just to a boil.

3. Cook pasta and add to pan with spinach and capers, heating until spinach wilts. (optional additions-pinenuts, roasted red pepper strips, chopped tomatoes). Delicious!

3 Comments leave one →
  1. Laura Hetzler permalink
    June 11, 2008 2:53 pm

    My friend Kristen has been staying with you and suggested that I check out your website. I am hoping the Tangy Pasta recipe will be a hit at my house!

  2. Laura Hetzler permalink
    June 11, 2008 2:55 pm

    One other question — Do you happen to know who carries the Al Dente pasta in Grosse Pointe? I know that I have seen it but I am not sure where…


  1. so many pasta recipes, so little time «

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