Shrimp Florentine Pasta

​My daughter and I headed off to run some errands yesterday afternoon and we were having so much fun that time just got away from us.  My stomach, however,  doesn't forget what time it is and it let me know that it was nearing dinnertime.   Unfortunately, we were not even close to home yet when my stomach started to rumble.  Fortunately, we were close to a Trader Joe's!  (I love that store.)  I decided to scrap the menu that I had planned for dinner and swap it with a quick and easy shrimp and pasta dinner.  I quickly picked up some shrimp and fettuccine and spinach at Trader Joe's and we headed home.  (Oh and I got a bottle of 2 buck chuck too.)  When I got home, we opened the wine and my husband and I had this dinner on the table in about 20 minutes.  (Including picture taking!)  

Shrimp Florentine Pasta
8 ounces uncooked fettuccini
2 Tablespoons butter
1 pound large shrimp
1 Tablespoon fresh garlic
1 teaspoon crushed red pepper flakes
1 Tablespoon lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
6 ounces fresh baby spinach

​Cook pasta according to package directions.  Drain.

​Melt butter in empty pasta pot. Add shrimp, garlic and red pepper.  Cook 4 minutes.  Add pasta, lemon juice, salt, pepper and spinach.  Cook 3 minutes.  

​I tore this recipe out of my Cooking Light magazine and I posted it on my refrigerator as a reminder to myself to make it on a night when I needed a healthy meal in a hurry.  Last night was the perfect opportunity. 
These are the nutritional facts provided by Cooking Light: 
Serving Size: 1 3/4 cups
Calories: 402
Fat: 8.6 grams
Protien:  32.1 grams
Carbohydrates: 49.3 grams
Fiber: 4 grams
Cholosterol: 188 milligrams
Iron: 6 milligrams
Sodium: 520 milligrams
Calcium: 107 milligrams

​Friday night pasta night - I love it.

Ciao!

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