Rating: 4 stars
10 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 3
  • 5 star values: 4

Fresh packaged noodles and quick-cooking shrimp make this a snap.

Ivy Manning
Recipe by Cooking Light March 2013

Gallery

Brian Woodcock; Styling: Cindy Barr

Recipe Summary

Yield:
Serves 4 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.

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  • 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.

  • 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.

Nutrition Facts

377 calories; fat 10.6g; saturated fat 4.1g; mono fat 4.6g; poly fat 0.9g; protein 23.9g; carbohydrates 43.6g; fiber 4.8g; cholesterol 122mg; iron 2mg; sodium 650mg; calcium 296mg.
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