• 12 oz frozen peeled and deveined medium Shrimp, thawed
  • 1 Lemon
  • 8 oz dried fettuccine
  • 2 Tbsp. ABQ Olive Oil Company Dill
  • 3 cloves garlic, thinly sliced
  • 6 cups baby spinach
  • 1/2 tsp ABQ Olive Oil Italian seasoning, crushed
  • Fresh dill sprigs


Rinse shrimp; pat dry with paper towels. Finely shred 1 tsp peel from lemon; set aside juice. Cook pasta according to package directions.

Meanwhile, in a 12-inch skillet heat olive oil over medium heat. Cook garlic in hot oil for 1 minute. Add shrimp; cook for 3 to 4 minutes, turning frequently until shrimp are opaque. Add spinach and drained pasta; toss just until spinach begins to wilt. Stir in Italian seasoning, lemon peel, and 2 Tbsp lemon juice. Season to taste with salt and pepper and top with fresh dill.

Makes 4 servings.

Each serving 359 cal, 21 g protein