Lemon Pasta with Shrimp and Spinach

5 from 6 votes

Lemon Pasta with Shrimp and Spinach

Lemon Pasta with Shrimp and Spinach is zesty and creamy. Cottage cheese makes a creamy sauce that's perfect with a vibrant lemon flavor.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Main Dish

Cuisine: Italian

Keyword: Lemon, Pasta, Ricotta, Shrimp

Servings: Servings

Calories: 384kcal

Author: Belly Laugh Living

Equipment

Ingredients

8 Ounces Pasta You can use a long or short pasta
1 Lemon
8 Ounces Shrimp
½ Tablespoon Olive Oil
1 teaspoon Garlic powder
1 teaspoon Salt
6 Cups Fresh Spinach or 1 to 2 cups of frozen spinach
1 teaspoon Salt
½ teaspoon Black Pepper
2 Cups Non-Fat Cottage Cheese
1 Zest and Juice from One Lemon
1 Lemon Juice
1 Habanero - chopped Optional
½ Cup Reserved Pasta Water

Instructions

To prepare the shrimp, first defrost them and remove the shells. Next, add the juice of one lemon to the shrimp and allow them to marinate in the lemon juice for approximately 15 minutes.
8 Ounces Shrimp, 1 Lemon
To prepare the pasta, begin by boiling water in a pot. Once the water reaches boiling point, add two tablespoons of salt and then add the pasta. Cook the pasta according to the instructions on the package.
8 Ounces Pasta
Heat olive oil in a large pan. Add the shrimp and lemon juice to the pan. Sprinkle 1 teaspoon of salt and garlic powder on the shrimp. Cook for 3 or 4 minutes until the shrimp is almost fully cooked.
½ Tablespoon Olive Oil, 1 teaspoon Garlic powder, 1 teaspoon Salt
When the pasta is done (according to the package instructions), Reserve ½ Cup of the pasta water. Add the pasta to the pan with shrimp and ¼ cup of the reserved pasta water.
When adding spinach to the pan with pasta and shrimp, remember to include 1 teaspoon of salt and ½ teaspoon oftoss the spinach in with the pasta. If using fresh spinach, keep in mind that itnd will reduce in size significantly. pepper. Gently cooks quickly a
1 teaspoon Salt, 6 Cups Fresh Spinach or 1 to 2 cups of frozen spinach, ½ teaspoon Black Pepper
Zest and juice the Lemon
1 Zest and Juice from One Lemon, 1 Lemon
To prepare, combine cottage cheese, lemon zest, lemon juice, and habanero (if desired) in a bowl. Remember, if you prefer a milder flavor, you can skip the pepper completely, or use pepper flakes instead of habanero.
2 Cups Non-Fat Cottage Cheese, 1 Zest and Juice from One Lemon, 1 Lemon, 1 Habanero - chopped
To prevent the cottage cheese from separating when added to hot pasta, add ¼ cup of the reserved hot pasta water to it. This will help to temper the cottage cheese.
½ Cup Reserved Pasta Water
After the spinach has cooked down, take the pan off the heat and mix the cottage cheese mixture into the pasta, shrimp, and spinach.
Serve and Enjoy!!!!

Nutrition