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Lemon-Dill Shrimp & Pasta

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Cuisine: Main Ingredient: fettuccine

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Ingredients

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Original recipe makes 4 Servings

12 ouncesfrozen shrimp; thawed, peeled, deveined

1 lemon

8 ouncesdried fettuccine

2 tablespoonsolive oil

3 clovesgarlic; thinly sliced

6 cupsbaby spinach

1/2 teaspoonItalian seasoning; crushed

fresh dill sprigs

Lemon-Dill Shrimp & Pasta Preparation

Rinse shrimp; pat dry with paper towels.

Finely shred 1 teaspoon peel from the lemon; set aside. Juice the lemon over a bowl; set aside juice.

Cook pasta according to package directions.

Meanwhile, in a 12-inch skillet heat olive oil over medium heat. Cook garlic in hot oil for 1 minute. 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 tablespoons lemon juice. Season to taste with salt and peppere and top with fresh dill.