Shrimp Florentine Pasta-Cooking Light

June 2012 Cooking Light
Photo by Reen O.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 8

    ounces uncooked fettuccine

  • 2

    tablespoons butter

  • 1

    pound large shrimp, peeled and deveined

  • 1

    tablespoon chopped fresh garlic

  • 1

    teaspoon crushed red pepper

  • 1

    tablespoon fresh lemon juice

  • 1/2

    teaspoon kosher salt

  • 1/2

    teaspoon freshly ground black pepper

  • 1

    (6-ounce) package fresh baby spinach

Directions

1. Cook pasta according to package directions, omitting salt and fat. Drain well; set aside, and keep warm. 2. Melt butter in a large nonstick skillet over medium heat. Add shrimp, garlic, and crushed red pepper; cook 4 minutes or until shrimp are done, stirring occasionally. Add cooked pasta, lemon juice, salt, black pepper, and spinach; cook for 3 minutes or until spinach starts to wilt, stirring to combine. Serve immediately

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