Shrimp Spaghetti in Olive Oil Dressing
Description
A quick olive oil dressing is all it takes to season this light shrimp and pasta dinner, bursting with colorful summer veggies like zucchini and yellow squash.
Ingredients
•
1 (8 ounce) package spaghetti
•
1/4 cup olive oil, divided
•
1 (10 ounce) package fresh spinach
•
1 zucchini, chopped
•
1 yellow squash, chopped
•
2 tablespoons pine nuts, or to taste
•
2 teaspoons minced garlic
•
1 pound uncooked medium shrimp, peeled and deveined
•
4 teaspoons lemon juice, divided
•
2 teaspoons chopped fresh parsley
•
1 teaspoon red pepper flakes
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salt and ground black pepper to taste
Directions
1
Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, occasionally stirring until cooked through but firm to the bite, about 12 minutes. Drain and return spaghetti to the pot.
2
Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir spinach, zucchini, squash, pine nuts, and garlic in hot oil until vegetables are tender, 5 to 7 minutes. Transfer mixture to a bowl.
3
Heat another tablespoon olive oil in the same skillet over medium heat; cook and stir shrimp and 2 teaspoons lemon juice until shrimp are bright pink and centers are opaque, about 5 minutes. Remove from heat.
4
Combine remaining 2 tablespoons olive oil, 2 teaspoons lemon juice, parsley, and red pepper flakes in a bowl. Season with salt and pepper.
5
Stir vegetable mixture, shrimp, and olive oil mixture into spaghetti until combined.