Pasta with Lemon Shrimp

This pasta dish is easy to put together when you are low on groceries and are looking for an quick to prepare dish. I always keep a bag of frozen shrimp in my freezer and a supply of lemons in the fridge for my water. To add veggies and color, I picked some spinach leaves and a few scallions from the garden but you can add any chopped veggie such as broccoli or substitute some basil leaves, swiss chard, or beet greens for the spinach.

Pasta with Lemon Shrimp

Cooked shrimp (as many as you would like to toss in your pasta)
Pasta- any kind (enough for 4 servings)
2 lemons, zested as well as all the juice squeezed out
4 garlic cloves, minced (I always put my garlic through the garlic press. It gives it more flavor then finely chopping it)
3 T Olive oil to saute ingredients in, the rest add to taste
5 chopped scallions (could chop broccoli or zucchini instead)
handful of spinach leaves (could substitute basil)
Parmesan cheese (to taste)
Salt and pepper

Thaw and dry cooked shrimp. Cook and drain pasta. Add shrimp, lemon zest and juice, garlic, S & P, olive oil, and scallions to a large, deep skillet and saute briefly until heated through. Add cooked pasta and spinach leaves and stir and toss until the spinach is wilted and all ingredients are mixed together. Add more olive oil to taste and toss again with about 3 T of Parmesan cheese or to taste. Serve in pasta bowls. Optional: Squeeze more lemon juice on top or serve with lemon slices.