Lemon juice adds bright acidity and makes all the difference in such a simple dish. Garnish with a slice of lemon to enhance the citrus effect. Serve with Cherry Tomato Caprese Salad.
8 ounces uncooked fettuccine
2 tablespoons butter
1 pound large shrimp, peeled and deveined
1 tablespoon chopped fresh garlic
1 teaspoon crushed red pepper
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 (6-ounce) package fresh baby spinach
How to Make It
Cook pasta according to package directions, omitting salt and fat. Drain well; set aside, and keep warm.
Melt butter in a large nonstick skillet over medium heat. Add shrimp, garlic, and crushed red pepper; cook 4 minutes or until shrimp are done, stirring occasionally. Add cooked pasta, lemon juice, salt, black pepper, and spinach; cook for 3 minutes or until spinach starts to wilt, stirring to combine. Serve immediately.
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