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Spinach shrimp fettuccine
by Amanda Delp
serves: 8
  Kristin Walker
Suffolk, Virginia

"I experimented for a couple of years before perfecting this colorful dish, and everyone raves about it."

If you only have frozen cooked shrimp on hand, you can use it in this recipe. Just thaw it, add it at the end of the recipe's cooking them and heat through.
Ingredients:
  1 pd   uncooked fettuccine
  6 oz   baby spinach
  2 tbl   olive oil
  4   garlic cloves, minced
  1 pd   medium shrimp, peeled and deveined
  2   medium plum tomatoes, seeded and chopped
  1/2 tsp   italian seasoning
  1/4 tsp   salt
  1/4 cup   shredded Parmesan cheese
Directions:
  1. COOK fettuccine according to package directions. Meanwhile, in a large skillet, saute the spinach in oil for 2 minutes or until spinach begins to wilt. Add garlic; cook 1 minute longer.

2. ADD shrimp, tomatoes, Italian seasoning and salt; saute for 2-3 minutes or until shrimp turn pink. drain fettuccine and add to skillet; toss to coat. Sprinkle with cheese.