Lemon-Dill Shrimp & Pasta

Combining quick-cooking seafood with pasta is a great way to get 30-minute meals on the table. In this easy recipe, spinach, garlic, and lemon add lusciousness and color with very little effort.

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  • Makes: 4 servings
  • Start to Finish: 25 mins
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Lemon-Dill Shrimp & Pasta
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)
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.
  3. CHANGE-UP
  4. Substitute bite-size pieces of deli-roasted chicken for the shrimp. For peppery bite, replace half the spinach with arugula.
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
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