Lemony Linguine and Shrimp

Yield: 6 servings

Ingredients

• 12 ounces linguine pasta
• 1/4 cup extra-virgin olive oil
• 3 cloves garlic, thinly minced
• 1 1/4 pounds extra-large shrimp, peeled and deveined
• 1 teaspoon salt
• 1/4 teaspoon crushed red pepper
• 1 pint cherry tomatoes, halved
• 1/2 cup pitted Kalamata olives, halved
• 1/4 cup lemon juice (from 2 lemons)
• 4 ounces baby spinach leaves (4 cups)
• 2 tablespoons lemon zest
• 1/4 cup grated Parmesan cheese

Instructions

1. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water.
2. Meanwhile, in skillet, heat oil over medium heat. Add garlic; cook until golden, 2 minutes.
3. Add shrimp, salt and pepper flakes. Cook until shrimp are pink, 3 minutes.
4. Add tomatoes, olives and lemon juice. Cook until tomatoes are softened, 2 minutes.
5. Add spinach, zest and reserved pasta water. Toss until spinach starts to wilt, 1-2 minutes. Remove from heat.
6. Add pasta and cheese. Toss to combine.

Nutrition

Per serving: Calories 417; Protein 25g; Fat 14g (2g saturated); Chol 118mg; Carbs 48g; Sodium 785mg; Fiber 4g; Sugar 4g

Attribution

Woman's World magazine - October 17, 2006