Shrimp Linguine with Ricotta, Fennel, and Spinach |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
9 ounces fresh linguine |
1 tablespoon olive oil |
8 ounces medium shrimp, peeled and deveined |
1 cup vertically sliced fennel bulb |
1/2 cup thinly sliced shallots |
2 garlic cloves, thinly sliced |
1 (6-ounce) package fresh baby spinach |
1 tablespoon grated lemon rind |
2 tablespoons fresh lemon juice |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon salt |
2 ounces grated fresh parmesan cheese (about 1/2 cup) |
1/4 cup part-skim ricotta cheese |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add shrimp, fennel, and shallots; sauté 3 minutes. Add garlic; sauté 30 seconds. Add spinach; cook 2 minutes or until spinach wilts.
3. Stir in rind and next 3 ingredients (through salt). Stir in reserved cooking liquid; cook 1 minute or until slightly thickened. Add pasta and Parmesan cheese; toss to coat. Top each serving with 1 tablespoon ricotta.
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