Lemon-Dill Shrimp & Pasta

Lemon-Dill Shrimp & Pasta
Lemon-Dill Shrimp & Pasta

PREP TIME

--

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

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)

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: