Shrimp Linguine with Ricotta, Fennel, and Spinach

  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
  14. Preparation
  15. 1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
  16. 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.
  17. 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.
  18. Ivy Manning, Cooking Light 
    MARCH 2013
    I don’t care for fennel so I actually leave it out

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s