12 ounces frozen peeled and deveined medium shrimp, thawed
8 ounces dried fettucine
2 tablespoons olive oil
3 - 4 cloves garlic, thinly sliced
6 cups baby spinch
1/2 teaspoon Italian seasoning, crushed
Salt and ground black pepper
Fresh dill (optional)
1. Rinse shrimp; pat dry with paper towels. Finely shred 1 tsp. peel from the lemon; set aside peel. Juice the lemon over a bowl; set aside juice. Cook pasta according to package directions.
2. Meanwhile, in 12-inch skillet heat olive oil over medium heat. Cook garlic in hot oil for 1 minutes. Add shrimp; cook for 3 to 4 minutes, turning frequently until shrimp are opaque. Add spinach and drained pasta; toss just until spinach begins to wilt. Stir in Italian seasoning, lemon peel, and 2 Tbsp. of the lemon juice. Season to taste with salt and pepper. Top with fresh dill. Serve at once.
3. Substitute bite-size pieces of deli-roasted chicken for the shrimp. For peppery bite, replace half the spinach with arugula.
nutrition facts (Lemon-Dill Shrimp & Pasta)
Servings Per Recipe 4,
Calories 359, Fat, total (gm) 9, Cholesterol (mg) 107, Sat. fat (gm) 1, Carbohydrate (gm) 50, Monosaturated fat (gm) 5, Polyunsaturated fat (gm) 1, Dietary Fiber, total (gm) 5, Sugars, total (gm) 2, Protein (gm) 21, Vitamin A (IU) 5491, Vitamin C (mg) 45, Thiamin (mg) 1, Riboflavin (mg) 0, Niacin (mg) 6, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 314, Cobalamin (Vit. B12) (µg) 1, Sodium (mg) 696, Potassium (mg) 272, Calcium (mg) 162, Iron (mg) 5, Percent Daily Values are based on a 2,000 calorie diet