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Lemon-Dill Shrimp & Pasta

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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
Cooking time 25mins

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.
CHANGE-UP:

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

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