Lemon-Dill Shrimp & Pasta - cooking recipe

Ingredients

12 ounces frozen peeled and deveined medium shrimp, thawed
1 lemon
8 ounces dried fettuccine
2 tablespoons olive oil
3 -4 garlic cloves, thinly sliced
6 cups Baby Spinach
1/2 teaspoon italian seasoning, crushed
salt, to taste
ground black pepper, to taste
fresh dill (optional)

Preparation

Rinse shrimp; pat dry with paper towels. Finely shred 1 teaspoon peel from the lemon; set aside peel. Juice the lemon over a bowl; set aside juice. Cook pasta according to package directions.
Meanwhile, in 12-inch skillet heat olive oil over medium heat. Cook garlic in hot oil for 1 minute. Add shrimp; cook for 3 to 4 minutes, turning frequently until shrimp are opaque. Add spinach and drained pasta; toss just until spinach begins to wilt. Stir in Italian seasoning, lemon peel, and 2 tablespoons of the lemon juice. Season to taste with salt and pepper. Top with fresh dill. Serve at once.
CHANGE-UP:
Substitute bite-size pieces of deli-roasted chicken for the shrimp. For peppery bite, replace half the spinach with arugula.