This light pasta is a tasty and quick spring dinner! I tend to keep all of these ingredients on hand, so it all comes together in less than 30 minutes. The sauce is buttery, a little tangy, a bit salty, and really delicious. I use Banza chickpea pasta, which gives a nice boost in protein, but any kind of pasta will work. It’s also easy to replace the shrimp with sliced chicken breasts, or switch out the veggies to fit your preferences. Zucchini, yellow squash or asparagus would all be well suited to this dish, so customize away! Sundried tomatoes make a great addition as well. A splash of white wine also wouldn’t be out of place, if that's your style!

Ingredients:

· 1 box of pasta (linguine or penne work well)

· 1 lb. shrimp, thawed, peeled and deveined

· 1 Tbsp olive oil (additional to taste)

· 1 cup broccoli florets

· 1 cup fresh spinach, chopped

· 1/2 cup chopped artichokes (optional)

· 1/2 stick of butter

· 1 Tbsp capers (plus brine)

· 1 Tbsp lemon juice

· Garlic powder & Italian seasoning (to taste)

Directions:

1. Cook the pasta. Drain and set aside

2. While water is boiling for pasta, heat the oil in a pan. Add shrimp and sauté until shrimp is opaque and firm. Season with garlic powder and salt while cooking.

3. Drain any liquid from the shrimp and set aside.

4. Sauté the broccoli until desired tenderness is reached. Add spinach for the last minute of cooking. Season with garlic powder, salt and Italian seasoning, to taste.

5. When vegetables are cooked to taste, reduce heat to low and add butter. Stir until melted.

6. Stir in lemon juice, artichokes, capers and brine.

7. Once thoroughly mixed, take a taste and add any additional seasonings, capers, lemon juice, olive oil, or butter depending on your preferences.

8. When the flavor is satisfactory, add the pasta and shrimp. Toss together gently until everything is thoroughly combined.

9. Serve immediately and enjoy!