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.

Lemon-Dill Shrimp and Pasta
Photo: Andy Lyons
Total Time:
25 mins


  • 12 ounce frozen peeled and deveined medium shrimp, thawed

  • 1 lemon

  • 8 ounce dried fettucine

  • 2 tablespoon olive oil

  • 3 - 4 cloves garlic, thinly sliced

  • 6 cup baby spinach

  • ½ 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.


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

Nutrition Facts (per serving)

359 Calories
9g Fat
50g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 359
% Daily Value *
Total Fat 9g 12%
Saturated Fat 1g 5%
Cholesterol 107mg 36%
Sodium 696mg 30%
Total Carbohydrate 50g 18%
Total Sugars 2g
Protein 21g
Vitamin C 44.9mg 225%
Calcium 161.5mg 12%
Iron 5mg 28%
Potassium 272mg 6%
Folate, total 314.5mcg
Vitamin B-12 1mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles