Rating: 4 stars
32 Ratings
  • 5 star values: 14
  • 4 star values: 10
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 2

Lemon juice adds bright acidity and makes all the difference in such a simple dish. Garnish with a slice of lemon to enhance the citrus effect. Serve with Cherry Tomato Caprese Salad.

Mary Drennen
Recipe by Cooking Light June 2012

Gallery

Credit: Johnny Autry and Randy Mayor

Recipe Summary

Yield:
Serves 4 (serving size: 1 3/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat. Drain well; set aside, and keep warm.

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  • 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 for 3 minutes or until spinach starts to wilt, stirring to combine. Serve immediately.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

402 calories; fat 8.6g; saturated fat 4.3g; mono fat 1.8g; poly fat 1g; protein 32.1g; carbohydrates 49.3g; fiber 4g; cholesterol 188mg; iron 6mg; sodium 520mg; calcium 107mg.
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