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Lemon-Dill Shrimp & Pasta. This 7-ingredient Dinner Can Be On The Table In Just 30 Minutes
Food & Drink
Combining quick-cooking seafood with pasta is a great way to get 30-minute meals on the table.
12 ounces frozen peeled and deveined medium shrimp, thawed
8 ounces dried fettucine
2 tablespoons olive oil
3 cloves garlic, thinly sliced
6 cups baby spinach
1/2 teaspoon Italian seasoning, crushed
Salt and ground black pepper
Fresh dill (optional)
Rinse shrimp; pat dry with paper towels. Finely shred 1 tsp. peel from the lemon; set aside peel. Juice the lemon over a bowl; set aside juice. Cook pasta according to package directions.
Meanwhile, in 12-inch skillet heat olive oil over medium heat. Cook garlic in hot oil for 1 minutes. Add shrimp;
toss just until spinach begins to wilt. Stir in Italian seasoning, lemon peel, and 2 Tbsp. of the lemon juice. Season to taste with salt and pepper. Top with fresh dill. Serve at once.
Substitute bite-size pieces of deli-roasted chicken for the shrimp. For peppery bite, replace half the spinach with