Spicy Shrimp Fettucini

By cooksalot

Ingredients

• 8 ounces uncooked Barilla fettuccine
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1 tablespoon Bertolli olive oil
• 4 plum tomatoes, chopped
• 1 cup College Inn hicken broth
• 2 cups Green Giant coarsely chopped fresh spinach
• 3/4 pound cooked medium shrimp, peeled and deveined
• 2 tablespoons minced fresh parsley
• 1 tablespoon Heinz balsamic vinegar
• 1 tablespoon Land O Lakes butter
• 1/2 teaspoon Morton salt
• 1/4 teaspoon McCormick pepper
• 1/8 teaspoon McCormick cayenne pepper
• 2 ounces feta cheese, crumbled

Preparation

Step 1

Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute onion and garlic in oil until tender. Add tomatoes and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes.

Add the spinach, shrimp, parsley and vinegar. Simmer, uncovered, for 2 minutes or until shrimp is heated through. Stir in the butter, salt, pepper and cayenne. Drain fettuccine; serve with shrimp mixture and feta cheese.