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Shrimp Florentine Pasta

Photo: Johnny Autry and Randy Mayor
Yield Serves 4 (serving size: 1 3/4 cups)
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.

Ingredients

  • 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

Nutrition Information

  • calories 402
  • fat 8.6 g
  • satfat 4.3 g
  • monofat 1.8 g
  • polyfat 1 g
  • protein 32.1 g
  • carbohydrate 49.3 g
  • fiber 4 g
  • cholesterol 188 mg
  • iron 6 mg
  • sodium 520 mg
  • calcium 107 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat. Drain well; set aside, and keep warm.

  2. 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.