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.