Shrimp Linguine with Ricotta, Fennel, and Spinach

Photo: Brian Woodcock; Styling: Cindy Barr
Fresh packaged noodles and quick-cooking shrimp make this a snap.

Yield:

Serves 4 (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 377
Fat 10.6 g
Satfat 4.1 g
Monofat 4.6 g
Polyfat 0.9 g
Protein 23.9 g
Carbohydrate 43.6 g
Fiber 4.8 g
Cholesterol 122 mg
Iron 2 mg
Sodium 650 mg
Calcium 296 mg

Ingredients

9 ounces fresh linguine
1 tablespoon olive oil
8 ounces medium shrimp, peeled and deveined
1 cup vertically sliced fennel bulb
1/2 cup thinly sliced shallots
2 garlic cloves, thinly sliced
1 (6-ounce) package fresh baby spinach
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 ounces grated fresh Parmesan cheese (about 1/2 cup)
1/4 cup part-skim ricotta cheese

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.

2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add shrimp, fennel, and shallots; sauté 3 minutes. Add garlic; sauté 30 seconds. Add spinach; cook 2 minutes or until spinach wilts.

3. Stir in rind and next 3 ingredients (through salt). Stir in reserved cooking liquid; cook 1 minute or until slightly thickened. Add pasta and Parmesan cheese; toss to coat. Top each serving with 1 tablespoon ricotta.

Note:

Ivy Manning,

March 2013