Lemon-Dill Shrimp & Pasta

By LRay

The Best of Spring REcipe Collection, BHG, Page 15.

Nutrition Facts (Lemon-Dill Shrimp & Pasta)
Per serving: 359 kcal cal., 9 g fat (1 g sat. fat, 1 g polyunsaturated fat, 5 g monounsatured fat), 107 mg chol., 696 mg sodium, 50 g carb., 5 g fiber, 2 g sugar, 21 g pro.
Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 12 ounces frozen peeled and deveined medium shrimp, thawed
• 1 lemon
• 8 ounces dried fettucine
• 2 tablespoons olive oil
• 3 cloves garlic, thinly sliced
• 6 cups baby spinach
• 1/2 teaspoon Italian seasoning, crushed
• Salt and ground black pepper
• Fresh dill (optional)

Details

Servings 4
Adapted from bhg.com

Preparation

Step 1

Directions

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.

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.
CHANGE-UP

Substitute bite-size pieces of deli-roasted chicken for the shrimp. For peppery bite, replace half the spinach with arugula.