Lemon Dill Shrimp and Pasta

1. 1

   Rinse shrimp and pat dry with paper towels...Finely shred 1 tsp peel from lemon set aside and squeeze juices out of lemon into a bowl and set aside

2. 2

   Cook fettuccine per package directions and set aside

3. 3

   Heat skillet with olive oil cook garlic in hot oil for about 1 min and add the shrimp cooking 3-4 min turning shrimp frequently to opaque

4. 4

   Add drained pasta and baby spinach and toss just until spinach is almost wilted not all the way wilted

5. 5

   Stir in Italian seasoning lemon peel and the lemon juice

6. 6

   Season with salt and pepper and top with fresh dill serve hot

* Per serving · 4 servings · Values may vary.

No additional tips available.