Lemony Linguine and Shrimp

Source: Woman's World - October 17, 2006

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

Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water.

Meanwhile, in skillet, heat oil over medium heat. Add garlic; cook until golden, 2 minutes. Add shrimp, salt and pepper flakes. Cook until shrimp are pink, 3 minutes.

Add tomatoes, olives and lemon juice. Cook until tomatoes are softened, 2 minutes. Add spinach, zest and reserved pasta water. Toss until spinach starts to wilt, 1-2 minutes. Remove from heat. Add pasta and cheese. Toss to combine.

6 servings

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