Lemon-Dill Shrimp and Pasta

12 oz. frozen peeled and de-veined medium shrimp, thawed
1 lemon
8 oz. dried fettucine
2 Tbsp. Dill Olive Oil
3 cloves garlic, thinly sliced
6 c. baby spinach
1/2 tsp. Italian seasoning, crushed
salt and ground black pepper, to taste
fresh dill (optional)


Rinse shrimp; pat dry with paper towels. Finely shred 1 teaspoon of peel from the lemon; set aside peel. Juice the lemon over a bowl; set aside juice. Cook pasta according to package directions. Meanwhile, in 12-inch skillet heat Dill 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 tablespoon of the lemon juice. Season to taste with salt and pepper. Top with fresh dill. Serve at once.

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