Pasta: Lemon-Dill Shrimp and Pasta
By á-3151
Ingredients
- 12 ounces frozen peeled and deveined medium shrimp, thawed
- 1 lemon
- 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)
Details
Servings 4
Preparation time 25mins
Adapted from bhg.com
Preparation
Step 1
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.CHANGE-UP Substitute bite-size pieces of deli-roasted chicken for the shrimp. For peppery bite, replace half the spinach with arugula.
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