Lemon-Dill Shrimp & Pasta. This 7-ingredient Dinner Can Be On The Table In Just 30 Minutes

Ingredients: 12 ounces frozen peeled and deveined medium shrimp, thawed 1 lemon 8 ounces dried fettucine 2 tablespoons olive oil 3 cloves garlic, thinly sliced 6 cups baby spinach 1/2 teaspoon Italian seasoning, crushed Salt and ground black pepper Fresh dill (optional)

Rinse shrimp; pat dry with paper towels. Finely shred 1 tsp. peel from the lemon; set aside peel. Juice the lemon over a bowl; set aside juice. Cook pasta according to package directions. Meanwhile, in 12-inch skillet heat olive oil over medium heat. Cook garlic in hot oil for 1 minutes. Add shrimp;

toss just until spinach begins to wilt. Stir in Italian seasoning, lemon peel, and 2 Tbsp. of the lemon juice. Season to taste with salt and pepper. Top with fresh dill. Serve at once. Substitute bite-size pieces of deli-roasted chicken for the shrimp. For peppery bite, replace half the spinach with

arugula.