• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Shrimp Linguine with Ricotta, Fennel, and Spinach

  • 4servings
  • 377calories

Add to MenuAdd to Calendar

Source: www.myrecipes.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, E
MineralsNatrium, Chromium, Manganese, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 9 ounces fresh linguine

  2. 1 tablespoon olive oil

  3. 8 ounces medium shrimp, peeled and deveined

  4. 1 cup vertically sliced fennel bulb

  5. 1/2 cup thinly sliced shallots

  6. 2 garlic cloves, thinly sliced

  7. 1 (6-ounce) package fresh baby spinach

  8. 1 tablespoon grated lemon rind

  9. 2 tablespoons fresh lemon juice

  10. 1/2 teaspoon freshly ground black pepper

  11. 1/4 teaspoon salt

  12. 2 ounces grated fresh Parmesan cheese (about 1/2 cup)

  13. 1/4 cup part-skim ricotta cheese

Instructions Jump to Ingredients ↑

  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; sauté 3 minutes. Add garlic; sauté 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.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback