Shrimp Linguine with Ricotta, Fennel, and Spinach

  • 2RHealth Posted: 02/26/13
    Worthy of a Special Occasion

    This was so simple, healthy, and tasty! I'll certainly make it again.

  • pkandres Posted: 03/18/13
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    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.

  • Gnarkotix8 Posted: 03/07/13
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    A great light pasta dish!

  • Robin35051 Posted: 03/09/13
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    This was delicious!! I lightened the calorie count by serving over spaghetti squash and reduced the parmesan cheese to 1/4 cup. Will definitely make again.

  • Carolyn49 Posted: 03/05/13
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    Great, easy and tasty! My husband loved it. I added a some crushed red pepper for a little kick. Will make again.

  • alphabetizing Posted: 03/09/13
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    Kinda surprised by all the good ratings. I thought it was kind of bland--I don't know if I just wanted a "cheesier" flavor (ah, the downsides of the "part-skim") or what, but it was kind of blah to me. The lemon was nice, and we got some great tiger shrimp on sale, but the sauce needed more flavor and I had to add a lot of cracked black pepper when plating. I just wish there was more depth, maybe. And I think I would throw in more spinach.

  • CAdele Posted: 03/10/13
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    Very plain and boring ever after adding some crushed red pepper to spice it up. Would not make again.

  • LDombeck Posted: 03/05/13
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    I made this with dry whole wheat linguine and I didn't have any ricotta. It was a fast, easy, and really good dish. I used more than the stated fennel, just b/c they one I got was big. I like to add more veggies whenever I can. My boys (4&6) also ate it right up without complaints :) I will make again for sure.

  • EllenDeller Posted: 02/24/14
    Worthy of a Special Occasion

    A very basic recipe that you can adjust with add-ons or substitutions. I used white wine instead of cooking water, added kalamata olives and capers, a chopped tomato, a heaping tsp. of pesto, and feta instead of ricotta & parmesan. I know that changes it a lot, but a recipe this basic needs additions. Portion sizes would be okay if you were having bread, salad, desert. For a one dish meal, this served me & my husband with no leftovers. If you are using dried pasta, 6 oz. dried linguine is equivalent.


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