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Lemon-Dill Shrimp & Pasta
Shrimp and fettucine with spinach
oz frozen, peeled, and deveined shrimp
oz dried fettucine
TBSP olive oil
cloves garlic thinly sliced
cups baby spinach
tsp Italian seasoning
Fresh Dill Sprigs
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.
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.
1 Serving ()
*Percent Daily Values are based on a 2,000 calorie diet.
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