Shrimp Linguine with Ricotta, Fennel & Spinach

By Joan_Z

Use fresh pkgd. noodles
Cal. 377; Protein 23.9; carb 43

Ingredients

• 9 oz. fresh linguine
• 1 Tbsp. olive oil
• 8 oz. medium shrimp - peeled & deveined
• 1 cup vertically sliced fennel bulb
• 1/2 cup thinley sliced shallots
• 2 garlic cloves - thinly sliced
• 1 6 oz pkg. fresh baby spinach
• 1 Tbsp. grated lemon rind
• 2 Tbsp. fresh lemon juice
• 1/2 tsp. freshly ground black pepper
• 1/4 tsp. salt
• 2 oz. grated fresh Parmesan cheese (about 1/2 cup)
• 1/4 cup part-skim Ricotta cheese

Preparation

Step 1

Cook pasta according to pkg. directors, omitting salt & fat. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.

Heat large skillet over medium high heat. Add oil, swirl to coat. Add shrimp, fennel and shallots, saute 3 minutes. Add garlic; saute 30 seconds. Add spinach, cook 2 minutes or until spinach wilts.

Stir in lemon rind, lemon juice, black pepper and salt. Stir in reserved cooking liquid, cook 1 minutes or until slightly thickened. Add pasta and Parmesan cheese; toss to coat. Top each serving with 1 Tbsp. of Ricotta cheese.