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- 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)
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.
- Servings Per Recipe 4,
- cal. (kcal) 359,
- Fat, total (g) 9,
- chol. (mg) 107,
- sat. fat (g) 1,
- carb. (g) 50,
- Monosaturated fat (g) 5,
- Polyunsaturated fat (g) 1,
- Trans fatty acid (g) 0,
- fiber (g) 5,
- sugar (g) 2,
- pro. (g) 21,
- vit. A (IU) 5491,
- vit. C (mg) 45,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 6,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 314,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 696,
- Potassium (mg) 272,
- calcium (mg) 162,
- iron (mg) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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