The recipe was easy enough – just saute the shrimp and shallots, then add garlic. These raw shrimp cooked up really nicely and got that pinkish hue (Seinfeld callback – anyone?) that makes them look as delicious as they taste!
Then I added a container of spinach – I forgot to take the before pic – I am always amazed how a HUGE container of spinach evaporates in just a couple of minutes into nothing! If you haven’t cooked with raw spinach – try it – it’s really fun!
After this you mix in lemon rind, lemon juice, salt & pepper. Then stir in a little pasta water and parmesan (cook your pasta while all of this is going). I added the ricotta into the mix (the recipe calls for a dollop on top of each serving).
And the finished product! This was delicious and I will definitely make this one again and again! Healthy – creamy – cheesy – and shrimp – LOVE IT!
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; 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.