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Lemon-Dill Shrimp & Pasta

Makes: 4 servings
Start to Finish 25 mins
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 - 4  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.

CHANGE-UP:

3. 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)
  • 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 (g) 314,
  • Cobalamin (Vit. B12) (g) 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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