1. Rinse shrimp; pat dry with paper towels. Finely shred 1 tsp. peel from the lemon; set aside. Juice the lemon over a bowl; set aside juice. Cook pasta according to package directions.
2. Meanwhile, in 12-inch skillet heat olive oil over medium heat. Cook garlic in hot oil for 1 minute. Add shrimp; cook for 3-4 minutes, turning frequently until shrimp are opaque. Add spinach and drained pasta; toss just until spinach begins to wilt. Stir in Italian seasoning, ground dill, lemon peel, and 2 tbsp of the lemon juice. Season to taste with salt and pepper. Top with Parmesan cheese.
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|Serving Size: 1 Serving (223g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 56 (18%)|
|Amt Per Serving||% DV|
|Total Fat 6.2g||8 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 175.1mg||54 %|
|Sodium 292.9mg||10 %|
|Potassium 569.8mg||15 %|
|Total Carbohydrate 37.5g||11 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 35.1g|
|Protein 27.4g||39 %|
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Calories per serving: 310
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