Lemon-Dill Shrimp & Pasta

• 12 ounces frozen peeled and deveined medium shrimp, thawed
• 1 lemon
• 8 ounces dried fettuccine
• 2 tablespoons olive oil
• 3 -4 garlic cloves, thinly sliced
• 6 cups Baby Spinach
• 1/2 teaspoon italian seasoning, crushed
• salt, to taste
• ground black pepper, to taste
• fresh dill (optional)

1. Rinse shrimp; pat dry with paper towels. Finely shred 1 teaspoon peel from the lemon; set aside peel. Juice the lemon over a bowl; set aside juice. Cook pasta according to package directions.
2. Meanwhile, in 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 tablespoons of the lemon juice. Season to taste with salt and pepper. Top with fresh dill. Serve at once.
3. CHANGE-UP:
4. Substitute bite-size pieces of deli-roasted chicken for the shrimp. For peppery bite, replace half the spinach with arugula.

shrimp, lemon, fettuccine, olive oil, garlic, spinach, italian seasoning, salt, ground black pepper, dill

Taken from www.food.com/recipe/lemon-dill-shrimp-pasta-497897 (may not work)