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© Meredith Corporation. All rights reserved. Used with permission.
Rinse shrimp; pat dry with paper towels. Finely shred 1 teaspoon zest from the lemon; set aside the zest. Juice the lemon over a bowl; set aside the juice. Cook pasta according to package directions.
Meanwhile, in 12-inch skillet, heat oil over medium heat. Add garlic; sauté for 1 minute. Add shrimp; cook for 3 to 4 minutes, turning frequently until shrimp are opaque. Add spinach and drained pasta; toss just until spinach begins to wilt. Stir in Italian seasoning, the reserved lemon zest and 2 tablespoons of the lemon juice. Season to taste with salt and pepper. Top with fresh dill, if desired. Serve at once.