This healthy, simple dinner could not be easier to make, and it’s absolutely bursting with flavor. I made this dish for a couple adults and their children, and they were all begging for seconds. The flavors really are simple – but they blend together perfectly.
This dish is super easy to modify – a good substitution for the spinach is arugula, it can give a bit more of a bite. You can also use whatever pasta you have on hand, I think it would be great with a fork-type pasta like farfalle as well. In all honesty I used a lot more crushed red pepper than called for in the recipe, but I like things on the spicy side.
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- fettuccine - 1/2 lb
- butter - 1/2 cup, separated
- garlic cloves - 4, minced
- crushed red pepper - 1 tsp
- lemon juice - 3 tbsp, fresh squeezed
- shrimp - 1 lb, peeled and deveined
- salt and pepper - to taste
- baby spinach - 2 cups
- parmesan - 1/2 cup, freshly grated
- fresh parsley - 2 tbsp, chopped
- Bring a large pot of salted water to a boil, cook the pasta to al dente - about one minute less than package directions. Drain it well and set aside. Do not rinse.
- Melt half of the butter in a large, heavy bottomed skillet. Add the garlic and cook for a minute or two, then add the crushed red pepper and lemon juice. Stir until hot.
- Add the shrimp, season generously with salt and pepper and cook, stirring, until pink - about 3 - 4 minutes.
- Add the remaining butter, the cooked pasta and spinach, and stir with tongs to combine and wilt the spinach. Add the parmesan and stir more to combine.
- Use the tongs to serve the pasta immediately and garnish with fresh chopped parsley.
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(This recipe was originally published here on 03/29/2017)