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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 377
  • Fat: 10.6g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 0.9g
  • Protein: 23.9g
  • Carbohydrate: 43.6g
  • Fiber: 4.8g
  • Cholesterol: 122mg
  • Iron: 2mg
  • Sodium: 650mg
  • Calcium: 296mg

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. 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. 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. 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.
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