Lemon-Dill Shrimp and Pasta
Herbed Pita Chips
Ingredients
- 12 oz frozen peeled and deveined medium shrimp, thawed
- 1 lemon
- 8 oz dried fettuccine
- 2 Tbsp olive oil
- 3 to 4 cloves garlic, thinly sliced
- 6 cups fresh baby spinach
- ½ tsp dried Italian seasoning, crushed
- Salt
- Black pepper
- Fresh dill sprigs (optional)
Instructions
- Rinse shrimp; pat dry with paper towels. Finely shred 1 tsp zest from the lemon. Squeeze 2 Tbsp juice from the lemon. Set zest and juice aside. In a large Dutch oven cook pasta according to package directions; drain.
- Meanwhile, in a 12-inch skillet heat oil over medium heat. Add garlic; cook and stir 1 minute. Add shrimp; cook 3 to 4 minutes or until shrimp are opaque, turning frequently.
- Add spinach and cooked pasta; toss just until spinach begins to wilt. Stir in the reserved lemon zest, juice, and Italian seasoning. Season to taste with salt and pepper. If desired, garnish with fresh dill.
Side Dish Ingredients
- 2 pita bread rounds
- 2 Tbsp olive oil
- 2 tsp snipped fresh oregano
- ¼ tsp kosher salt
Side Dish Instructions
- Preheat oven to 350°F. Split pita bread rounds horizontally in half; cut each circle into six wedges. Place pita wedges in a single layer on a large baking sheet.
- In a small bowl combine olive oil, oregano, and salt. Brush pita wedges with herb mixture. Bake 12 to 15 minutes or until crisp and light brown. Remove from baking sheet; cool on wire rack.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
359
|
145
|
504
|
| Fat (g) | 9 | 8 | 17 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 21 | 3 | 24 |
| Carb (g) | 50 | 18 | 68 |
| Fiber (g) | 5 | 2 | 7 |
| Sodium (mg) | 696 | 212 | 908 |
Better Homes and Gardens Meal Plan
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