Pasta with Shrimp, Lemon, Spinach, and Basil


Serves: 2-4 depending on how much pasta you use (The photo shows a whole box of pasta)


5 Tbsp Flying Olive Basil, Garlic, Lemon, or Gremolata Extra Virgin Olive Oil or a Combination of Choice (We like 2 Tbsp Basil, 2 Tbsp Garlic, and 1 Tbsp Lemon EVOO)

2 tsp grated lemon zest (zest first, then squeeze for juice)

¼ cup lemon juice (about 1 large lemon)

1 clove garlic, minced

Salt and Pepper

1 oz Parmesan cheese, grated (about ½ cup), if desired

1 pound jumbo shrimp (16-20 per pound), peeled and deveined, shells reserved

2 ½ cups dry white wine

2 ½ cups water

1 (8 ounce) bottle clam juice

½-1 pound linguine, fettuccine, or any long, thin pasta (Use ½ lb for two unless you like A LOT of pasta!)

5 ounces, about 5 cups, baby spinach

¼ cup fresh basil, chiffonade*

1-2 Tbsp Flying Olive Butter Olive Oil or 2 Tbsp butter, softened


Add desired Flying Olive EVOO’s to a small dish if you combine several flavors. Remove 1 Tbsp of the oil and add it to a large Dutch oven on the stove over medium heat. To the small bowl with ¼ cup of Flying Olive Extra Virgin Olive Oil remaining, add the lemon zest, lemon juice, garlic, and ½ tsp salt. Whisk together ingredients or shake in a small jar with a well-fitting lid. Stir in the Parmesan, if using, until thick and creamy. Cover and set aside.

When the oil in the Dutch oven begins to shimmer, add the reserved shrimp shells and cook, stirring frequently, until they begin to turn slightly brown and spotty, about 3-5 minutes. Stir in the wine and simmer until reduced slightly, about 5 minutes. Strain out the mixture through a colander set over a large bowl. Discard the shrimp shells.

Add the shrimp liquid back to the Dutch oven. Bring to a boil. Add the pasta. (Don’t worry if there doesn’t seem like enough liquid to cook the pasta. You want the liquid to be very starchy to make the sauce). Simmer vigorously, stirring often. Be sure to keep the pasta separated and underneath the surface of the liquid. Follow the directions for cooking time, usually about 12-14 minutes.

Take the pasta off the heat. Drain off 1 cup of liquid and set aside. Add the cooked shrimp and spinach to the pasta and toss to warm the shrimp and wilt the lettuce, about 30 seconds. Stir in the lemon sauce, basil, and Flying Olive Butter Extra Virgin Olive Oil and toss until the pasta is well coated. Add more of the reserved pasta water as needed. Season with salt and pepper to taste and serve.

Submitted by Barb L.

*How to chiffonade fresh, leafy herbs such as basil or mint:

Stack the leaves on top of each other (you can use about 5-10 at a time)

Roll the leaves together to form one long, thin cigar-shaped piece

Using a sharp knife, slice across the “cigar” of rolled leaves into thin slices with one hand while holding the end of the roll of leaves with the other

When done, shake them gently apart. Perfect for fruit or pasta salads or this shrimp dish!