LEMON-GARLIC SHRIMP AND PASTA

SIX CUPS OF BABY SPINACH MAY SEEM LIKE A LOT, BUT ONCE IT GOES INTO THE SKILLET IT WILL WILT DOWN TO LESS THAN ONE CUP. FOR A PEPPERY BITE, REPLACE HALF OF THE SPINACH WITH BABY ARUGULA.

START TO FINISH 25 minutes

• 12 oz. fresh or frozen peeled and deveined medium shrimp
• 1 lemon
• 8 oz. dried fettucine
• 2 Tbsp. olive oil
• 3 to 4 cloves garlic, thinly sliced
• 6 cups fresh baby spinach
• ½ tsp. dried Italian seasoning, crushed
• Salt
• Black pepper
• Fresh dill sprigs (optional)

1. Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Remove 1 tsp. zest and squeeze 2 Tbsp. juice from lemon. In a large Dutch oven cook pasta according to package directions; drain.

2. Meanwhile, in an extra-large skillet heat oil over medium heat. Add garlic; cook and stir 1 minute. Add shrimp; cook 3 to 4 minutes or until shrimp are opaque, turning frequently. Add spinach and cooked pasta; toss just until spinach begins to wilt. Stir in reserved lemon zest and juice and the Italian seasoning. Season to taste with salt and pepper. If desired, top with fresh dill. MAKES 4 SERVINGS.

PER SERVING 359 cal., 9 g fat (1 g sat. fat), 107 mg chol., 696 mg sodium, 50 g carb., 5 g fiber, 21 g pro.