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 shrimp to the spinach. 
- Add salt and pepper to taste.
- Top each serving with 1 tsp ricotta.

DELIZIOSO!

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