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+ servings

Lemon-Dill Shrimp and Pasta

Course Main Course
Cuisine American
Keyword dairy free, dill, lemon, lowfat, pasta, Shrimp, spinach
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 371kcal


  • 3 clove garlic
  • 12 ounce shrimp, peeled and deveined
  • 1 medium lemon
  • 8 ounce egg noodles
  • 2 tablespoon olive oil
  • 6 cup spinach
  • 1/2 teaspoon Italian Seasoning
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 1 sprigs dill weed, fresh


  • Thinly slice or mince garlic.
  • 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; 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, lemon peel, and 2 Tbsp. of the lemon juice.
  • Season to taste with salt and pepper. Top with fresh dill. Serve at once.


Calories: 371kcal | Carbohydrates: 45g | Protein: 27g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 185mg | Sodium: 224mg | Fiber: 4g | Sugar: 2g