Shrimp Florentine Pasta from Cooking Light

Serve with Cherry Tomato Caprese Salad: Combine 1 tbsp extra-virgin olive oil, 1/4 tsp. kosher salt, 1/4 tsp. black pepper in medium bowl, stirring well with whisk. Add 1 pint heirloom cherry tomatoes, 1/4 c. fresh basil leaves, 1/4 c. halved miniature mozzarella balls. Toss to combine. Serves 4, 1/2 cup each. CALORIES: 84 FAT: 6.8g (sat.2.5g) SODIUM:132mg

Yield: 4 servings ( Serving Size: 1 3/4 cups )
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  • 8 ounce(s) uncooked fettuccine
  • 2 tablespoon(s) butter
  • 1 pound(s) large shrimp peeled & deveined
  • 1 tablespoon(s) chopped fresh garlic
  • 1 teaspoon(s) crushed red pepper
  • 1 tablespoon(s) fresh lemon juice
  • 1/2 teaspoon(s) kosher salt
  • 1/2 teaspoon(s) freshly ground black pepper
  • 1 (6oz) package(s) fresh baby spinach


  1. 1. Cook pasta according to package directions, omitting salt and fat. Drain well; set aside and keep warm.
  2. 2. Melt butter in a large nonstick skillet over medium heat. Add shrimp, garlic, and crushed red pepper; cook 4 minutes or until shrimp are done, stirring occasionally. Add cooked pasta, lemon juice, salt, black pepper, and spinach; cook 3 minutes or until spinach starts to wilt, stirring to combine. Serve immediately.

  3. CALORIES: 402 FAT: 8.6g (sat.4.3g, mono.1.8g, poly.1g) PROTEIN: 321g
  4. CARB: 49.3g FIBER: 4g CHOL: 188mg IRON: 6mg SODIUM: 520mg
  5. CALC: 107mg
September 2012

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

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