Lemony Fettuccine with Shrimps and Spinach

I enjoyed this fresh, light summer variation of a pasta meal for the first time at my friend Tammy’s house. She is a great cook and loves healthy meals. So this recipe had to be with whole wheat pasta which is a great combination with the other ingredients such as spinach, lemon, shrimps and olive oil.

Ingredients 

  • 375 g whole wheat fettuccine (or spaghetti)
  • juice and rind of one lemon
  • 2 tbsp. chopped parsley
  • 300-400g shrimps and/or scallops
  • 2 tbsp. olive oil
  • 2 shallots, minced
  • 1 bunch of spinach, washed, stems cut off
  • more olive oil
  • fresh pepper
  • grated Parmesan cheese
  • julienne-d lemon rind
Preparation
While cooking the pasta start the pasta sauce in small sauce pan. Heat olive oil and saute the shallots. Add the shrimps, the parsley, the lemon juice and the rind as well as 2 tbsp. of the water from the pasta. Drain the pasta once it is al dente and return it to the pot. Add the spinach and stir until the spinach leaves start to wither. Then pour the pasta sauce over top, add Parmesan and more olive oil, season with fresh ground pepper and mix everything together.
Sprinkle with some more Parmesan and julienne-d lemon rind for an attractive presentation.
Advertisements

Leave a comment

Filed under pasta, summer

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s