Login
Create Account
Lemon-Dill Shrimp & Pasta | Better Homes & Gardens
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Combining quick-cooking seafood with pasta is a great way to get 30-minute meals on the table. In this easy recipe, spinach, garlic, and lemon add lusciousness and color with very little effort.
-
Main Ingredient
Shrimp
-
Category: Fish or seafood
-
Cuisine: American
-
Prep Time: 25 min(s)
-
Cook Time: 0 min(s)
-
Recipe Type: Private
-
Source:
-
Tags:
-
Notes:
-
Posted By: snsdambrosio
-
Posted On: Jun 02, 2020
Number of Servings:
Ingredients:
- 12 ounces - frozen peeled and deveined medium shrimp, thawed
- 1 - lemon
- 8 ounces - dried fettucine
- 2 tablespoons - olive oil
- 3 cloves - garlic, thinly sliced 3-4 cloves
- 6 cups - baby spinach
- 1/2 teaspoons - Italian seasoning, crushed
- 12 ounces - frozen peeled and deveined medium shrimp, thawed
- 1 - lemon
- 8 ounces - dried fettucine
- 2 tablespoons - olive oil
- 3 cloves - garlic, thinly sliced 3-4 cloves
- 6 cups - baby spinach
- 1/2 teaspoons - Italian seasoning, crushed
Directions:
Step 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.
Step 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.
Step 3
Substitute bite-size pieces of deli-roasted chicken for the shrimp. For peppery bite, replace half the spinach with arugula.
Comments