Lemon-Dill Shrimp & Pasta

 

12

oz frozen, peeled, and deveined shrimp

1

whole lemon

8

oz dried fettucine

3

TBSP olive oil

3

cloves garlic thinly sliced

6

cups baby spinach

1/2

tsp Italian seasoning

Fresh Dill Sprigs

• 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 In a 12-inch skillet heat olive oil over medium heat. Cook garlic in hot oil for 1 minute. Add shrimp; cook for 3 or 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 two TBSP lemon juice. Season to taste with salt and pepper and top with fresh dill. substitute deli chicken for the shrimp, and half the spinach with arugula for a peppery taste.