Rating: 4 stars
183 Ratings
  • 5 star values: 92
  • 4 star values: 38
  • 3 star values: 23
  • 2 star values: 14
  • 1 star values: 16

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.

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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
  • Substitute bite-size pieces of deli-roasted chicken for the shrimp. For peppery bite, replace half the spinach with arugula.

Nutrition Facts

359 calories; fat 9g; cholesterol 107mg; saturated fat 1g; carbohydrates 50g; mono fat 5g; poly fat 1g; insoluble fiber 5g; sugars 2g; protein 21g; vitamin a 5490.7IU; vitamin c 44.9mg; thiamin 0.5mg; riboflavin 0.3mg; niacin equivalents 5.5mg; vitamin b6 0.3mg; folate 314.5mcg; vitamin b12 1mcg; sodium 696mg; potassium 272mg; calcium 161.5mg; iron 5mg.
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