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Shrimp & Spinach Linguine (or just Spinach Linguine) Recipe

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This recipe for Shrimp & Spinach Linguine (or just Spinach Linguine) is from Susan Marie's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
9 oz fresh linguine
1 T olive oil
8 oz medium shrimp, peeled and deveined (optional)
1 c vertically sliced fennel bulb
½ c thinly sliced shallots
2 garlic cloves, thinly sliced
1 (6 oz) package fresh baby spinach
1 T grated lemon rind
2 T fresh lemon juice
½ t freshly ground black pepper
1 t salt
½ c grated fresh parmesan cheese
¼ c ricotta cheese
Directions:
Directions:
1. Cook pasta according to the package directions. Drain in a colander over a bowl, reserving ½ c cooking liquid.

2. Heat a large skillet over med-hi heat. Add oil, swirl to coat. Add shrimp, fennel, and shallots; saute 3 minutes. Add garlic; saute 30 seconds. Add spinach; cook 2 minutes or until spinach wilts.

3. Stir in lemon rind, lemon juice, black pepper, and salt. Stir in reserved cooking liquid; cook 1 minute or until slightly thickened. Add pasta and parmesan cheese; toss to coat. Top each serving with 1 T ricotta.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
I just used a box of fettuccini that I had on hand, and I omitted the fennel bc I am not a fan.

This was a huge family hit.

 

 

 

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