Lemon-Dill Shrimp & Pasta |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
12 ounce(s) frozen, peeled and deveined shrimp thawed |
1 lemon |
8 ounce(s) fettuccine dried |
2 tablespoon(s) olive oil |
3-4 clove(s) garlic thinly sliced |
6 cup(s) baby spinach |
1/2 teaspoon(s) italian seasoning |
fresh dill sprigs |
Directions:
1. Rinse and pat dry shrimp. Finely shred 1 t. lemon peel, set aside. Juice lemon into a bowl, set aside juice. Cook pasta according to directions.
2. Heat oil in a skillet over medium heat. Cook garlic in hot oil for one minute. Add shrimp; cook for 3 to 4 minutes, turning frequently. Add spinach and drained pasta; toss until spinach just begins to wilt. Stir in seasoning, lemon peel and 2 T. lemon juice. Season with salt and pepper and top with fresh dill.
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