Shrimp Spaghetti In Extra Virgin Olive Oil Dressing - Pompeian

Shrimp Spaghetti In Extra Virgin Olive Oil Dressing - Pompeian

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Yields

4

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain and return spaghetti to the pot
  2. Heat 1 Tablespoon Pompeian Smooth Extra Virgin Olive Oil in a skillet over medium heat; cook and stir spinach, zucchini, squash, pine nuts, and garlic in hot oil until vegetables are tender, 5 to 7 minutes. Transfer mixture to a bowl
  3. Heat another 1 Tablespoon Pompeian Smooth Extra Virgin Olive Oilin the same skillet over medium heat; cook and stir shrimp and 2 teaspoons lemon juice until shrimp are bright pink and centers are opaque, about 5 minutes. Remove from heat
  4. Combine remaining 2 Tablespoons Pompeian Robust Extra Virgin Olive Oil, 2 teaspoons lemon juice, parsley, and red pepper flakes in a bowl. Season with salt and pepper
  5. Stir vegetable mixture, shrimp, and olive oil mixture into spaghetti until combined

Ingredients

  • 1 (8 oz) packages spaghetti
  • 2 tbsp Pompeian Smooth Extra Virgin Olive Oil, divided
  • 1 (10 oz) package fresh spinach
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 2 tbsp pine nuts, or to taste
  • 2 tsp minced garlic
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 4 tsp lemon juice, divided
  • 2 tbsp Pompeian Robust Extra Virgin Olive Oil
  • 2 tsp chopped fresh parsley
  • 1 tsp red pepper flakes
  • to taste salt and ground black pepper