Friday, May 4, 2012

SPINACH & SHRIMP FETTUCCINE

1 lb pkg fettuccine, uncooked
1 pkg (6-oz) fresh baby spinach
4 garlic cloves, minced
2 tbsp olive oil
1 lb uncooked medium shrimp, peeled & deveined
2 medium plum tomatoes, seeded & chopped
1/2 tsp Italian seasoning
1/4 tsp salt
1/4 cup shredded Parmesan cheese

Cook the fettuccine according to the package directions.

While fettuccine cooks, heat the oil in a large skillet. Saute the spinach and garlic for 2 minutes or until the spinach starts to wilt.  Add the shrimp, tomatoes, Italian seasoning, and the salt.  Saute about three minutes until the shrimp turns pink.  Drain the fettuccine and add to the skillet; toss to coat.

Before serving, sprinkle with the Parmesan cheese.


Yield: 8 servings

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