Spinach Shrimp Fettuccine
“I experimented for a couple of years before perfecting this colourful dish, and everyone raves about it. It is easy and light, and it fits into my busy schedule.” —Kristin Walker, Suffolk, Virginia
| Servings | Prep Time |
| 8servings | 20minutes |
| Servings | Prep Time |
| 8servings | 20minutes |
Ingredients
- 1 lb uncooked fettuccine
- 1 package baby spinach 6 ounces
- 2 tbsp olive oil
- 4 garlic cloves minced
- 1 lb uncooked shrimp peeled and deveined, 31-40 per pound
- 2 medium plum tomatoes seeded and chopped
- 1/2 tsp Italian seasoning
- 1/4 tsp salt
- 1/4 cup Shredded Parmesan cheese
Portions: servings
Units:
|
Ingredients
Portions: servings
Units:
|
Instructions
- Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute spinach in oil for 2 minutes or until spinach begins to wilt. Add garlic; cook 1 minute longer.
- Add the shrimp, tomatoes, Italian seasoning and salt; saute 2-3 minutes or until shrimp turn pink. Drain fettuccine and add to skillet; toss to coat. Sprinkle with cheese.
Recipe Notes
Nutrition Facts
1-1/4 cups: 283 calories, 5g fat (1g saturated fat), 85mg cholesterol, 209mg sodium, 41g carbohydrate (2g sugars, 3g fibre), 17g protein.
Diabetic Exchanges: 2 starch, 2 vegetable, 1-1/2 lean meat.
