Fusilli with Shrimp, Spinach, and Lemon

Tonight I babysat two toddlers for the first time by myself. Well, I guess it’s not technically babysitting if one of the kids is mine, but it’s still work. Since the kids were only going to be awake for about an hour, I figured it couldn’t be that bad. And it wasn’t, but there were still arguments over toys to settle, tears to stop, and the challenge of getting two kids to bed at the same time.

Now, for my point: while I was doing all of that, I made this meal. So it’s easy, and pretty fast – took about 30-45 minutes from start to finish. And it’s darn tasty, if I do say so myself. There are a lot of flavors, but they all come together for a dish that’s perfect for a weeknight, but also good enough for company. Pretty cool.

Fusilli with Shrimp, Spinach, and Lemon

8 oz whole wheat fusilli
2 tbsp olive oil
1 fennel bulb, thinly sliced
1/2 small onion, diced
8 oz spinach, roughly chopped
1 lb shrimp, peeled
Salt and pepper to taste
Pinch of red pepper flakes
Juice and zest of one large lemon

Bring a large pot of water to boil and cook the fusilli. Drain and reserve 1 cup of the pasta cooking water.

Meanwhile, heat oil over medium-high heat in a large Dutch oven. Add onion and fennel and cook about 5 minutes, until the onion is soft and translucent. Add spinach and shrimp and season with salt, pepper, and pepper flakes. Cook another 5-7 minutes, until shrimp are cooked through and spinach is wilted.

Add pasta water and pasta and cook for a few minutes, until most of the liquid is gone. Add lemon juice and zest, and stir to combine. Serve warm or at room temperature.


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