Spinach Shrimp Fettuccine

By flour_arrangements

KIRSTIN WALKER • Suffolk, Virginia
I experimented for a couple of years before perfecting
this colorful dish, and everyone raves about it. It’s easy
and light and fits into my busy schedule.

Ingredients

• 1 pound uncooked fettuccine
• 1 package (6 ounces) baby spinach
• 4 garlic cloves, minced
• 2 tablespoons olive oil
• 1 pound uncooked medium shrimp, peeled and
• deveined
• 2 medium plum tomatoes, seeded and chopped
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1/4 cup shredded Parmesan cheese

Details

Servings 8

Preparation

Step 1

1. Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the spinach and garlic in oil for 2 minutes or until spinach begins to wilt. Add the 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 Parmesan cheese.