Lemon Shrimp Penne

Cook the pasta according to the box directions. When it’s cooked, drain it but make sure to reserve one cup of the cooking liquid.

Zest the two lemons and put the zest into a bowl. Then juice the two lemons and put the juice into the same bowl. Add most of the olive oil to this bowl and set this mixture aside.

Saute garlic and shallots in the remaining olive oil in a large pan. Add the shrimp and cook until just pink. Add the spinach, hot pasta, half of the pasta water, lemon oil mixture, and spices. Turn off heat. Toss and add additional pasta water if needed.

Add chopped parsley, toss, and serve.

Optional – sometimes I add more spinach if it’s in my fridge, and I add it either during the cooking step with the hot pasta or at the end. Adding some at the end is nice because you have a contrast of wilted spinach and crisp spinach mixed in.