Lemon Basil Shrimp and pasta

I decided to make this pasta dish for a few reasons. One, is since I make pasta every week, I was looking to switch things up a little, and secondly, I chose a dish with an ingredient that my husband loves which is capers.

Since I do 99% of the cooking in my house, my hubby sometimes doesn’t get to eat his favorite foods because I either don’t like it, or the kids won’t like it, or I just get stumped about what to make to include that ingredient.

When we watch Food TV, he’ll mention it if he sees something he likes, and I try to take a note of that so I can make more things for him. I googled “easy pasta with shrimp” and found this recipe from Cooking light.

8 oz. uncooked pasta (whatever kind you like)
1 pound peeled and deveined large shrimp (I used frozen that was already cooked)
1/4 fresh basil, chopped
3 TB. capers (drained)
2 TB. extra virgin olive oil
2 TB fresh lemon juice
1/2 tsp salt
2 cups baby spinach

Cook the pasta according to package directions. In the last minute, add the shrimp to warm it up, or if its not cooked, add it about 3 minutes before the pasta is done to the pasta pot.

Drain the pasta and shrimp and transfer to a large bowl.

Add the capers, the olive oil, lemon juice and salt (I added pepper too!)

On a plate, add some baby spinach on the bottom of the plate and add 1 1/2 cups of the pasta mixture on top.

*The only thing I did differently was added a little more lemon juice and I drizzled a little more olive oil on each dish and added a sprinkling of Parmesan cheese.

It turned out really good! Nice and light!

Per serving: 397 calories, 9.6 grams of fat, and 2.4 grams of fiber and 31 grams of protein.

****Also, I forgot to report my weigh in for last Friday!!! I lost another pound which makes my total 10 pounds! Yeah!!!

ALSO….Thanks to Cassie for bestowing this award to me!!!