Trattoria-Style Shrimp Fettuccine

By keenan

Ingredients

• 12 ounces fettuccine
• 2 tablespoons olive oil
• 1 medium (6- to 8-ounce) onion, chopped
• 2 cloves) garlic, thinly sliced
• 1/2 cup dry white wine
• 1 bottle (8-ounce) clam juice
• Salt
• 1 pound shelled and deveined large shrimp
• 1 bag (5- to 6-ounce) baby spinach
• 1/3 cup (loosely packed) fresh parsley leaves, chopped

Preparation

Step 1

Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs.

Meanwhile, in 12-inch skillet, heat oil on medium until hot. Add onion and garlic, and cook 10 minutes or until golden and tender, stirring often. Add wine; increase heat to medium-high and cook 1 minute. Stir in clam juice and 1/2 teaspoon salt; heat to boiling. Stir in shrimp, and cook 2 to 3 minutes or until shrimp turn opaque throughout.

Drain pasta and add to skillet with spinach and parsley; toss to coat.