Shrimp Florentine Pasta
- 8 ounces uncooked fettuccine
- 2 tablespoons butter
- large shrimp — peeled and deveined
- 1 tablespoon chopped fresh garlic
- 1 teaspoon crushed red pepper
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 ounces fresh baby spinach
- Cook pasta according to package directions, omitting salt and fat. Drain well; set aside, and keep warm.
- Melt butter in a large nonstick skillet over medium heat. Add shrimp, garlic, and crushed red pepper; cook 4 minutes or until shrimp are done, stirring occasionally. Add cooked pasta, lemon juice, salt, black pepper, and spinach; cook for 3 minutes or until spinach starts to wilt, stirring to combine. Serve immediately.
