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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
12 ounce(s) frozen, peeled and deviend shrimp thawed |
1 piece(s) lemon |
8 ounce(s) dried fettucine |
2 tablespoon(s) olive oil |
3-4 clove(s) garlic thinly sliced |
6 cup(s) baby spinach |
1/2 teaspoon(s) italian seasoning |
salt and pepper |
fresh dill |
Directions:
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.
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