Shrimp Florentine Pasta
Photo: Johnny Autry and Randy Mayor
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.
Yield: Serves 4 (serving size: 1 3/4 cups)
- Nutritional Information
Amount per serving
- Calories: 402
- Fat: 8.6g
- Saturated fat: 4.3g
- Monounsaturated fat: 1.8g
- Polyunsaturated fat: 1g
- Protein: 32.1g
- Carbohydrate: 49.3g
- Fiber: 4g
- Cholesterol: 188mg
- Iron: 6mg
- Sodium: 520mg
- Calcium: 107mg
Ingredients
Preparation- 8 ounces uncooked fettuccine
- 2 tablespoons butter
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon chopped fresh garlic
- 1 teaspoon crushed red pepper
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 (6-ounce) package fresh baby spinach
- 1. Cook pasta according to package directions, omitting salt and fat. Drain well; set aside, and keep warm.
- 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 for 3 minutes or until spinach starts to wilt, stirring to combine. Serve immediately.
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