12 ounces penne pasta
2 tablespoons extra virgin olive oil
1 pound uncooked medium shrimp, peeled, deveined
1/2 cup white wine
3 garlic cloves, minced
5 large plum tomatoes, cut into thin wedges
6 tablespoons chopped fresh basil
3 tablespoons fresh lemon juice
2 teaspoons grated lemon peel
6 cups baby spinach leaves, packed
1/8 to 1/4 teaspoon crushed red pepper flakes (optional)
Cook pasta in large
pot of boiling salted water until just tender but still firm to bite.
Ladle 1 cup pasta cooking liquid into small bowl and reserve. Drain pasta.
Return pasta to pot; cover to keep hot.
Meanwhile, heat oil in large nonstick skillet over medium-high heat. Sprinkle
shrimp with salt and pepper. Add shrimp and garlic to skillet and sauté
2 minutes. Add tomatoes, 4 tablespoons basil, lemon juice and lemon peel
and sauté until shrimp are cooked through, about 3 minutes. Add
white wine and simmer until sauce is reduced.
Add spinach leaves to hot pasta; toss until spinach wilts. Add shrimp
mixture and toss to blend. Add enough of reserved pasta cooking liquid
to moisten. Season to taste with salt and pepper. Transfer pasta to bowl.
Garnish with red pepper flakes for those that like a little zip and fresh
grated Parmesan cheese (optional).