Shrimp Linguine With Ricotta, Fennel, And Spinach

• 9 ounces fresh linguine
• 1 tablespoon olive oil
• 8 ounces medium shrimp, peeled and deveined
• 1 cup vertically sliced fennel bulb
• 1/2 cup thinly sliced shallots
• 2 garlic cloves, thinly sliced
• 1 (6-ounce) package fresh baby spinach
• 1 tablespoon grated lemon rind
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 2 ounces grated fresh Parmesan cheese (about 1/2 cup)
• 1/4 cup part-skim ricotta cheese

1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add shrimp, fennel, and shallots; saute 3 minutes. Add garlic; saute 30 seconds. Add spinach; cook 2 minutes or until spinach wilts.
3. Stir in rind and next 3 ingredients (through salt). Stir in reserved cooking liquid; cook 1 minute or until slightly thickened. Add pasta and Parmesan cheese; toss to coat. Top each serving with 1 tablespoon ricotta.

fresh linguine, olive oil, shrimp, fennel bulb, shallots, garlic, baby spinach, lemon rind, lemon juice, freshly ground black pepper, salt, parmesan cheese, ricotta cheese

Taken from www.myrecipes.com/recipe/shrimp-linguine (may not work)