Shrimp Florentine Pasta

Photo: Johnny Autry and Randy Mayor
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.

Yield:

Serves 4 (serving size: 1 3/4 cups)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

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.

Mary Drennen,

June 2012