Shrimp, Tomato, and Spinach Pasta
Ingredients
- 2 (9-oz) pkg refrigerated fettuccine
- 2 lb peeled and deveined, medium-size raw shrimp
- 2 pints grape tomatoes
- 4 cloves garlic, minced
- 2 Tbsp olive oil
- 2 Tbsp fresh lemon juice
- ½ tsp kosher salt
- ½ tsp pepper
- 1 (10-oz) pkg baby spinach
Instructions
- Cook pasta according to package directions; drain and keep warm.
- Cook shrimp, tomatoes and garlic in hot oil in a large nonstick skillet over medium heat, stirring occasionally, 3 minutes or until shrimp turn pink and tomatoes soften. Stir in lemon juice, salt, and pepper.
- Gradually stir in spinach until wilted. Toss with hot cooked pasta.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
444
|
444
|
| Fat (g) | 9 | 9 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 35 | 35 |
| Carb (g) | 55 | 55 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 508 | 508 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
