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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Lemon juice adds bright acidity and makes all the difference in such a simple dish. Garnish with a slice of lemon to enhance the citrus effect. Serve with Cherry Tomato Caprese Salad. Ingredients:
8 ounces uncooked fettuccine |
2 tablespoons butter |
1 pound large shrimp, peeled and deveined |
1 tablespoon chopped fresh garlic |
1 teaspoon crushed red pepper |
1 tablespoon fresh lemon juice |
1/2 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
1 (6-ounce) package fresh baby spinach |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain well; set aside, and keep warm.
2. Melt butter in a large nonstick skillet over medium heat. Add shrimp, garlic, and crushed red pepper; cook 4 minutes or until shrimp are done, stirring occasionally. Add cooked pasta, lemon juice, salt, black pepper, and spinach; cook for 3 minutes or until spinach starts to wilt, stirring to combine. Serve immediately.
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