Lemon-Dill Shrimp & Pasta |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 24 |
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Enjoy a dine-out experience at home with our favorite Italian pasta dish, complete with succulent shrimp and spinach tossed in a zesty lemon-garlic sauce. Budget dinner price: $2.45 per serving. Ingredients:
12 ounces frozen peeled and deveined medium shrimp, thawed |
1 lemon |
8 ounces dried fettuccine |
2 tablespoons olive oil |
3 -4 garlic cloves, thinly sliced |
6 cups baby spinach |
1/2 teaspoon italian seasoning, crushed |
salt, to taste |
ground black pepper, to taste |
fresh dill (optional) |
Directions:
1. Rinse shrimp; pat dry with paper towels. Finely shred 1 teaspoon 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 minute. 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 tablespoons 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.
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