tangy pasta with shrimp and spinach

Posted on June 27, 2011 , ,
Recipe from our Lemon Chive Fettuccine bag. All of my kids have their designated favorite pasta dish named after them. In celebration of my God Daughter’s graduation, I would like to honor her by officially publishing Jenise’s Favorite!

  • Prep Time :
    12 min
  • Cook Time :
    3 min
  • Ready Time :
    15 min
  • Servings :


  • 12 ounces Al Dente™ Pasta
  • 1/2 lbs. peeled and deveined large shrimp (substitute cubed chicken breast, if desired)
  • 3 Tbsp. olive oil
  • 1/2 cup finely chopped shallots (or red onion)
  • 3/4 cup chicken broth
  • Juice from 1 lemon
  • 1/2 tsp. salt
  • 10 oz. fresh spinach, coarsely chopped
  • 3 Tbsp. capers



1. Bring large pot of salted water to boil.

2. Heat oil in a large non-stick skillet over medium-high heat. Add shallots; saute 30 seconds. Add shrimp; saute 3 minutes, just until cooked. Add chicken broth, lemon juice and salt to pan. Bring just to a boil.

3. Cook pasta and add to pan with spinach and capers, heating until spinach wilts. (optional additions-pinenuts, roasted red pepper strips, chopped tomatoes). Delicious!