Title: Linguine with Shrimp, Spinach and Lemon
Categories: Pasta
Yield: 6 Servings

1	c	-water
1 1/4	lb	Shrimp, med
6	tb	Olive oil
2	cl	Garlic; minced
1		Dried red chili pepper
		;crumbled
1/2		Lemon; juice only
1	ts	Lemon peel; grated fine
1	tb	Mint; chopped fine
		Salt and pepper to taste
1		Tomato ripe; chopped
10	oz	Spinach; wash, trim, and torn into pieces
1	lb	Linguine

Bring a large pot of abundantly salted water to a boil for the pasta. In a small pot, bring the 1 cup of water to a simmer. Peel the shrimp, adding the shells to the water, and let simmer for 5-10 minutes. Then strain the broth and reserve 1/2c. Place the shrimp in a bowl and add 1/4cup olive oil, the garlic, the red chili pepper, lemon juice, lemon peel, mint and sal and pepper. Stir to coat the shrimp. Heat the remaining 2 tablespoons olive oil in a large skillet. Add the tomato and cook over high heat, stirring, for 5 minutes. Add the reserved shrimp broth and cook for another 3 minutes. Add the shrimp mixture and salt to taste. Then add the spinach and cook, stirring often, until the shrimp are cooked through and the spinach is wilted, about 5-7 minutes. Meanwhile, add the pasta to the boiling water and cook until al dente; drain. Place the pasta in a serving bowl and pour the sauce on top. Serve immediately. NOTE: If you used peeled cooked shrimp instead of the raw shrip, chop 2 shrimp and combine with 1/2c of boiling water to use in replace of the broth. Heat the cooked broth for no more than 2 min.

NOTE: servings not given but I assume 6 servings from the amount of ingredients. Because of this I did not give any nutritional data. Also oil can be cut to 3 tablespoons to lessen fat content.

Source: Cucina Rapida by Clifford A. Wright. (Morrow)

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