Milk and Eggs – Summer Shrimp Pasta

Hello friends!!

Summer is upon us and we all know what that means….lighter summer foods!

I love me some good summer pasta so see below for a light pasta that I made using ingredients from Milk and Eggs!

First, you have to start with the freshest ingredients:


And then…just follow the recipe!


Try it for yourself:



10 ounces pasta of choice

2 tablespoons olive oil

1 tablespoon butter

1 pound raw shrimp , peeled and deveined

3 cloves garlic , chopped

2 stalks green onion , chopped

1 pint grape tomatoes , halved

3 basil leaves , thinly sliced

1 whole lemon , juiced, halved

1/4 teaspoon salt

fresh ground pepper , to taste

1 bag (8 to 10 ounces) baby spinach


Cook pasta according to the directions on the package; set aside.

Heat olive oil and butter in a large non-stick skillet.

Add shrimp, garlic, green onions, tomatoes and basil.

Season with salt and pepper, and add half of the lemon juice.

Continue to cook for 5 minutes, or until shrimp is pink and tomatoes are tender.

Add spinach and the rest of the lemon juice.

Continue to cook for 1 more minute, stirring frequently, or until spinach is wilted.

Add cooked pasta and toss to coat.

Serve immediately.

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