Shrimp Fettuccine with Spinach and Parmesan

By sltaylor

Phoebe Wu, Cooking Light

MAY 2013

Ingredients

• 8 ounces uncooked fettuccine
• 2 tablespoons butter
• 1 tablespoon extra-virgin olive oil
• 2 garlic cloves, thinly sliced
• 10 ounce medium shrimp, peeled and deveined
• 3/8 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 6 ounces fresh baby spinach
• 1 1/4 ounces Parmesan cheese, shaved

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Cook pasta according to package directions, omitting salt and fat.

2. Melt butter and oil in a large skillet over medium heat. Add garlic to pan; cook 1 minute. Remove garlic from pan with a slotted spoon; place in a small bowl. Increase heat to medium-high. Add shrimp, salt, and pepper to pan; cook 4 minutes or until shrimp are done, stirring occasionally. Add pasta, spinach, and garlic to pan; cook 1 minute or until spinach wilts, tossing to coat. Sprinkle with cheese.