Shrimp Florentine Pasta-Cooking Light

By Reen

June 2012 Cooking Light

Ingredients

• 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

Preparation

Step 1

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