We’re getting set for our traditional New Year’s Eve feast – a medley of seafood dishes I learned to make from my Papa and one’s I’ve enjoyed since childhood on NYE. In fact, what I didn’t know until recently is, so many cultures across the globe enjoy seafood to commemorate a new year. It’s believed eating seafood on the first day of the year will bring a year of luck, prosperity and good health! Scrolling back through some of our photos I realized I didn’t share this One-Pot Lemon Garlic Spinach Pasta we enjoy – so simple & delish and a great way to switch up your palate after savoury, hearty holiday indulgence.
Using lemon with your seafood is also a great way to welcome a new year (and decade) for what it symbolizes. Lemons were seen as a status symbol in ancient Rome. The citron was considered a valuable commodity due to its natural cleansing, healing & purifying qualities, the symbolic resemblance of the human heart & light, pleasant odour and rarity. It aids in accepting the changes in life and improves the sense of good fortune.
Typically made with linguine, use up whatever long pasta you have on-hand. The recipe takes under 30 minutes to prep and made in a single pot for less cleanup! (whoop!). It looks beautiful when plated and might become one of your faves to serve up when entertaining a crowd, your next date night in or whip up on busy weeknights for the fam if you want to be fancy without the fuss! This recipe is good to serve 4 people, but if you’re a large gang like us or hosting a party, double up the ingredients (and dig up that EXTRA-bit pot!).
Lemon Garlic Spinach Shrimp Pasta
- 1 450 g pkg Linguine (or other long pasta) (make 900 g for a larger family or crowd)
- 4 tbsp olive oil extra virgin
- 6 tbsp butter
- 4 cloves garlic chopped or minced
- 1 454 g bag cooked, ready eat shrimp
- 1 tsp dried basil
- 1 tsp garlic powder
- 1 lg. fresh lemon juice squeezed
- 2-4 cups fresh baby spinach ~about 2 handfuls is good
- 1/3 cup parmesan cheese grated
- 2 tbsp fresh Italian parsley chopped
- coarse salt to taste, to cook pasta
- 1/3 cup pasta water *save & set aside once pasta cooks*
- red chili pepper flakes *optional, to taste*
- In a large pot, bring water to a boil, add coarse salt & cook pasta to al dente. Preserve 1/3 cup pasta water once cooked, drain pasta & set aside. Drizzle with a bit of olive oil so it doesn't get sticky, mix.
- In the same pot, reduce heat to medium, add olive oil & half of the butter (3 tbsp). Add fresh garlic + garlic powder and cook until garlic softens.
- Add in the shrimp, cook & heat about 2 minutes (*if using non-ready to eat shrimp, heat until shrimp turn pinkish, but not fully cooked, ~4 mins*)
- Sprinkle in dried basil & toss in fresh spinach. Cook until spinach turns a rich green colour and looks wilted.
- Return the pasta back to the pot and toss in remaining butter, parmesan cheese & fresh parsely. Stir until ingredients are mixed well and the butter fully melted.
- Cut the lemon in half, then squeeze juice from each piece over the pasta mixture. Toss, then serve with extra parmesan cheese & red chili pepper flakes (*optional*). Garnish with parsley.Buon appetito!
We wish you & yours a scrumptious NYE! This one pairs well with bubbly 😉
Love & light,
La Cucina di Kerrs
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