After my workout, I was exhausted. The idea of cooking something seemed impossible, but I had tons of food in the fridge that needed to be used. So I dove back into the June Cooking Light magazine and came up with this recipe, which I cut down to one serving. It’s simple, it’s tasty, and it came together in about 15 minutes. I wolfed it down so fast I didn’t have time to take a photo, and sighed with contentment. Thanks to Cooking Light for the photo.
Shrimp Florentine Pasta – serves one
6 ounces uncooked fettucini
1 tablespoon butter
6 ounces large shrimp, peeled and deveined
1/2 tablespoon of chopped garlic
1/2 teaspoon of crushed red pepper
1/2 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
1/3 teaspoon freshly ground black pepper
2 cups of fresh baby spinach
Cook pasta according to package directions, without the fat and salt. Drain and keep warm. (I got the pasta started and then cooked the shrimp while it boiled – the timing came out fine).
Melt butter in large nonstick skillet over medium heat. Add shrimp, garlic, and crushed red pepper. Cook 4 minutes or until shrimp are done, turning shrimp to ensure even cooking.
Add cooked pasta (I used one cup of the finished pasta for my serving), lemon juice, salt, black pepper and spinach – cook for about 3 minutes or until the spinach wilts, stirring to combine. Serve immediately.