Sarah's Attempt: Shrimp Pasta with Tomatoes, Lemon, and Spinach

http://bevcooks.com/2012/06/shrimp-pasta-with-tomatoes-lemon-and-spinach/

This recipe was very simple...but so delicious! Me and Austin (my brother) were in charge of supper...which means I have to tell Austin very specific directions or he loses interest quickly. This recipe is one with tasks that can be delegated such as harvesting and chopping the herbs, tomatoes, and spinach and preparing the pasta. It also is a dish that really displays the fresh flavors of herbs and veggies out of the garden!

Here's the ingredients and directions (with my comments in bold):

What it took for 2: (I made an error here..make sure you double the recipe for more people, especially the herbs!!)
* 1/2 pound extra large shrimp, thawed, peeled and deveined
* 2 tsp lemon zest, divided
* 1 pinch crushed red pepper
* 1 sprig fresh thyme, leaves removed and chopped
* 1 sprig fresh oregano, leaves removed and chopped (unfortunately we did not have fresh oregano, but dried worked fine!)
* 2 basil leaves, torn
* 2 Tbs. extra-virgin olive oil
* 2 cloves garlic, minced
* 1 cup cherry tomatoes, halved
* 4 cups baby spinach
* 2 Tbs. lemon juice (or more!)
* 1/2 pound angel hair pasta (spaghetti noodles as a subsitute)
* coarse salt and freshly ground pepper

- On a plate, toss the shrimp with the crushed red pepper, half the lemon zest, chopped herbs and a pinch of salt and pepper. Let it sit while you start the rest.

- Heat the oil in a medium skillet (I would suggest a larger skillet) over medium-high. Add the garlic and bloom 30 seconds. Add the tomatoes along the remaining lemon zest. Sprinkle with a little salt and pepper and saute for 2 minutes.

- Add the shrimp in a single layer and sear on one side for 2 minutes (This is why you need a larger skillet...to keep the shrimp in a single layer). Flip and sear another minute, or until shrimp is cooked through. Keep tossing the tomatoes just a little bit.

- In the meantime, bring a large pot of salted water to a boil and cook the angel hair until al dente, maybe 5 minutes. Drain all but about 1/2 cup of the pasta water and toss with the shrimp and tomato mixture, along with the spinach. Squeeze a lot of lemon juice right in. Season with coarse salt and pepper. Add as much pasta water as you want to create a thin, glorious sauce.

- Serve it with more lemon juice, crusty bread and for heaven’s sake, fresh parmesan cheese.

Result: PIN!!