Lemon Shrimp with Spinach and Linguini
INGREDIENTS - 8 ounces fresh linguine - 2 tbsp EVOO - 12 oz large shrimp, peeled and deveined - 1 cup sliced fennel bulb - 1/2 cup shallots, thinly sliced - 6 oz fresh baby spinach - 1 tbsp grated lemon grind - 2 tbsp fresh lemon juice - 1/2 tsp black pepper - 1/4 tsp salt - 1/2 cup grated parmesan - 1/4 cup part skim ricotta cheese RECIPE - Cook pasta according to box directions. Reserve 1/4 cup of pasta water. - In a high sided pan, add 1 tbsp EVOO. Cook the fennel and shallots on medium heat for 3 minutes. - Add garlic to the pan and stir for 30 second until fragrant. - Add spinach to the pan and stir until wilted. - Meanwhile, add 1 tbsp of EVOO in another medium size pan. Cook shrimp over medium heat until pink. Turn off heat. - Add parmesan cheese to cover shrimp. - Add lemon rind, lemon juice, pepper and salt to the spinach mixture. Stir in reserved cooking liquid if needed and cook 1 minute or until slightly thickened. - Add pasta and sh...