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Photo of One-Pot Lemony Shrimp, White Bean & Spinach Pasta by WW

One-Pot Lemony Shrimp, White Bean & Spinach Pasta

7
Points® value
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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