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Return to browsing category: Fish & Seafood

Spinach shrimp fettuccine by Amanda Delp serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

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

garlic cloves, minced

1 pd

medium shrimp, peeled and deveined

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.

Categories:

Fish & Seafood
Low Calorie
Low Fat
Main Dishes
Pasta/Rice/Potatoes
Peanut/Nut Free