Rosemary Shrimp with Spaghetti |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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âI came up with this recipe on a busy weeknight when I was pressed for time. Now itâs my âgo-to dishâ whenever I need a quick, nutritious meal.â Serve this with garlic bread so you can scoop every last bit of goodness off your plate! âCandace Havely, Sterling, Colorado Ingredients:
8 ounces uncooked whole wheat spaghetti |
1 pound uncooked medium shrimp, peeled and deveined |
2 garlic cloves, minced |
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed |
1 tablespoon olive oil |
2 cups fresh baby spinach |
2 tablespoons lemon juice |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup crumbled feta cheese |
Directions:
1. Cook spaghetti according to package directions.
2. Meanwhile, in a large nonstick skillet, cook the shrimp, garlic and rosemary in oil over medium heat for 4-5 minutes or until shrimp turn pink. Add spinach; cook and stir until spinach is wilted.
3. Drain spaghetti; add to the pan. Stir in the lemon juice, salt and pepper; heat through. Sprinkle with feta cheese; remove from the heat. Cover and let stand for 3-5 minutes or until cheese is melted. Yield: 4 servings.
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