Lemon-Dill Shrimp & Pasta

Yield: 4 servings
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  • 12 ounce(s) Frozen, peeled and deveined shrimp Thawed
  • 1 lemon
  • 8 ounce(s) Fettuccine Dried
  • 2 tablespoon(s) Olive oil
  • 3-4 clove(s) Garlic Thinly sliced
  • 6 cup(s) Baby spinach
  • 1/2 teaspoon(s) Italian seasoning
  • Fresh Dill sprigs


  1. 1. Rinse and pat dry shrimp. Finely shred 1 t. lemon peel, set aside. Juice lemon into a bowl, set aside juice. Cook pasta according to directions.
  2. 2. Heat oil in a skillet over medium heat. Cook garlic in hot oil for one minute. Add shrimp; cook for 3 to 4 minutes, turning frequently. Add spinach and drained pasta; toss until spinach just begins to wilt. Stir in seasoning, lemon peel and 2 T. lemon juice. Season with salt and pepper and top with fresh dill.
June 2012

This recipe is a personal recipe added by AnnafromML and has not been tested or endorsed by MyRecipes.

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