Lemon-Dill Shrimp & Pasta

Submitted by ElizabethKnicely

"Enjoy a dine-out experience at home with our favorite Italian pasta dish, complete with succulent shrimp and spinach tossed in a zesty lemon-garlic sauce. Budget dinner price: $2.45 per serving."

 

• Ready In: 25mins
• Ingredients: 10
• Serves: 4

ingredients

• 12 ounces frozen peeled and deveined medium shrimp, thawed
• 1 lemon
• 8 ounces dried fettuccine
• 2 tablespoons olive oil
• 3 -4 garlic cloves, thinly sliced
• 6 cups Baby Spinach
• 1⁄2 teaspoon italian seasoning, crushed
• salt, to taste
• ground black pepper, to taste
• fresh dill (optional)

directions

1. Rinse shrimp; pat dry with paper towels. Finely shred 1 teaspoon peel from the lemon; set aside peel. 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 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 of the lemon juice. Season to taste with salt and pepper. Top with fresh dill. Serve at once.

3. CHANGE-UP:

4. Substitute bite-size pieces of deli-roasted chicken for the shrimp. For peppery bite, replace half the spinach with arugula.