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12 oz. frozen, peeled, and deveined medium shrimp, thawed
8 oz. dried fettuccine
2 Tbsp. olive oil
4 cloves garlic, thinly sliced
6 cups baby spinach
1/2 tsp. Italian Seasoning crushed
Fresh dill sprigs
Rinse shrimp, pat dry with paper towels. Finely shred 1 tsp. peel from the lemon, set aside. Juice the lemon over a bowl, set aside. Cook pasta.
Heat oil in skillet over medium heat. Cook garlic in oil for 1 minute. Add shrimp, cook 3 to 4 minutes, until done. Add spinach and drained pasta, toss until spinach begins to wilt. Stir in Italian Seasoning, lemon peel, lemon juice.
Season with salt, pepper, and dill.
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