One-Pot Lemony Shrimp, White Bean & Spinach Pasta
7
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Not counting oil, salt and pepper, this filling pasta dinner comes together with only five ingredients. The beans release some of their starch as the dish cooks, making for a luscious, creamy sauce. Be sure to use a skillet that’s large enough to hold the fettuccine when it’s uncooked—or break it in half if you need to.
Ingredients
Uncooked fettucine
8 oz
Canned cannellini beans
1½ cup(s), rinsed and drained
Olive oil
2 tsp(s)
Kosher salt
½ tsp(s)
Black pepper
½ tsp(s)
Uncooked shrimp
1 pound(s), large, peeled and deveined
Lemon zest
2 tsp(s)
Baby spinach
10 oz
Fresh lemon juice
3 tbsp(s)
Instructions
1
In a large skillet, pour 3 ½ cups water; add the fettuccine, beans, oil, salt, and black pepper. Bring to a boil over high heat. Reduce the heat to medium and cook, uncovered, for 10 minutes or until the pasta is almost al dente, stirring and tossing frequently with tongs.
2
Stir in the shrimp and lemon zest; cook 2 minutes. Gradually add the spinach, tossing constantly until the spinach wilts. Add more water, ¼ cup at a time, if the mixture becomes too dry. Remove the pan from the heat; stir in the lemon juice.
3
Serving size: 1 ¾ cups
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