Savor this oceanic dish anywhere, seaside, poolside or tableside. Our Creamy Lemon Shrimp and Spinach Dinner is delicious no matter where you have it.
What You Need
Original recipe yields 4 servings
1/2 lb. linguine, uncooked
1 Tbsp. oil
3/4 lb. uncooked deveined peeled large shrimp
1 red pepper, chopped
1 pkg. (5 oz.) baby spinach leaves
2 cloves garlic, minced
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 cup fat-free reduced-sodium chicken broth
1 Tbsp. zest and 2 Tbsp. juice from 1 lemon
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Let's Make It
Cook pasta as directed on package, omitting salt.
Meanwhile, heat oil in large skillet on medium-high heat. Add shrimp, peppers, spinach and garlic; cook and stir 3 to 5 min. or until shrimp turn pink. Remove from skillet; cover to keep warm.
Add Neufchatel, broth, lemon zest and juice to same skillet; cook and stir 2 to 3 min. or until Neufchatel is completely melted and sauce is well blended. Add shrimp mixture; cook and stir 3 min. or until heated through.
Drain pasta. Add to shrimp mixture; mix lightly.
Prepare using whole wheat or multi-grain fettuccine.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 49g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.