SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)
« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.
This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Lemon Pepper Pasta with Shrimp

Makes: 4 servings
Prep 25 mins Start to Finish 25 mins
Lemon Pepper Pasta with Shrimp
Ingredients
  • 3 cups  uncooked dried cavatappi or fusilli pasta
  • 2 Land O Lakes® Lemon Pepper Saute Express® squares
  • 1 pound  uncooked medium shrimp, peeled, deveined
  • 1 6 ounce  package (6 cups) fresh baby spinach leaves
  • 1 cup  shredded Parmesan cheese
Directions

1. Cook pasta according to package directions. Drain.

2. Melt Saute Express® squares in 12-inch nonstick skillet over medium-low heat just until bubbles begin to form.

3. Add shrimp.

4. Saute 5-7 minutes or until shrimp turn pink. Add spinach and heat until wilted. Toss in pasta and cheese until coated.

Nutrition Facts (Lemon Pepper Pasta with Shrimp)
  • Servings Per Recipe 4,
  • cal. (kcal) 470,
  • Fat, total (g) 16,
  • chol. (mg) 175,
  • carb. (g) 51,
  • fiber (g) 4,
  • pro. (g) 32,
  • sodium (mg) 1320,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe

bhg
www.bhg.com © Copyright 2013, Meredith Corporation. All Rights Reserved.