Name: Rosemary Shrimp with Spaghetti
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Europe, Italian
Ingredients: 8 ounces uncooked white fiber or whole wheat spaghetti; 1 tablespoon olive oil; 1 pound uncooked shrimp (31-40 per pound), peeled and deveined; 2 garlic cloves, minced; 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed; 2 cups fresh baby spinach; 2 tablespoons lemon juice; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/4 cup crumbled feta cheese

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Rosemary Shrimp with Spaghetti

15 min4 servings

I came up with this recipe on a busy weeknight when I was pressed for time. Now it’s my go-to dish whenever I need a quick, nutritious meal. Serve this with garlic bread so you can scoop every last bit of goodness off your plate! —Candace Havely, Sterling, Colorado

Ingredients

8 ounces uncooked white fiber or whole wheat spaghetti

1 tablespoon olive oil

1 pound uncooked shrimp (31-40 per pound), peeled and deveined

2 garlic cloves, minced

1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed

2 cups fresh baby spinach

2 tablespoons lemon juice

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 cup crumbled feta cheese

Instructions

1 Cook spaghetti according to package directions. Drain, reserving 1/2 cup pasta water.

2 Meanwhile, in a large skillet, heat oil over medium heat. Add shrimp, garlic and rosemary; cook and stir 3-4 minutes or just until shrimp turn pink. Stir in spinach; cook, covered, until slightly wilted.

3 Add spaghetti, lemon juice, salt and pepper; toss to combine, adding reserved pasta water as desired. Sprinkle with cheese. Remove from heat; let stand, covered, until cheese is softened.