Basil and Lemon Shrimp Pasta

Basil and Lemon Shrimp Pasta


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This zesty shrimp pasta is tossed with capers, basil, oil, and lemon juice. Serve with a side of crusty bread and a glass of wine for a classy Italian dinner.

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Time needed

11 min cooking

Serving Size / Yield

4 servings


  • 3 qt. water
  • 8 oz. spaghetti, uncooked
  • 1 lb. large shrimp, peeled and deveined
  • 1/4 C. fresh basil, chopped
  • 3 Tbs. capers, drained
  • 2 Tbs. oil
  • 2 Tbs. fresh lemon juice
  • 1/2 tsp. salt
  • 2 C. baby spinach

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In a Dutch oven, bring the water to a boil and add the pasta. Cook for 8 minutes. Add the shrimp to the pan and cook for 3 minutes, or until the shrimp are done and the pasta is al dente. Drain and put the pasta mixture into a large bowl. Stir in the basil, capers, oil, lemon juice, and salt. Put 1/2. C. spinach on each plate and top with the pasta mixture.

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