I loved the flavors of the pasta with the fennel and spinach. Next time I will definately throw in more than what is shown in the recipe. I probably added more lemon juice and less pasta than the recipe called for because I wasn't sure a full package of pasta would get coated. I'm not sure I will add the ricotta next time, since I loved the flavor of the fresh parmesan cheese.
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)
More From Cooking Light
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
- 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
- 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.
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