Recipe by Lisa Nichols
"Fresh tomatoes and spinach, fresh herbs, and fresh mozzarella combine with shrimp and fettuccine for an easy summer dinner."
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dry fettuccine pasta
sweet onion, cut into wedges
fresh oregano leaves
chopped fresh basil
salt and pepper to taste
cooked shrimp - peeled and deveined
fresh mozzarella cheese, diced
As an Italian, and a good Italian cook, I can tell you this is one, nice dish. So many people think that Italian food is heavy with cloying,sweet, red sauce - not so. This is a pasta dish as it should be-fresh, light, delicate and pretty. Grated Romano or Parmesan cheese is considered a real no-no in Italian pasta dishes made with seafood. Loved this!
I had to add alot to this recipe to make it good first I used raw shrimp so I sauted it first with onions and garlic and seasoned it with old bay and seafood seasoning, then I removed it from heat and in that same pan with the pan drippings I added fresh spinach and mushrooms and fresh tomatoes along with sundried tomatoes let it saute a little then added the pasta and some red pepper flakes and the shrimp and served it with some fresh grated parm cheese...no leftovers.
Excellent flavor! Husband went back for seconds, and said it's a keeper. Tweaked the recipe a bit by adding equal amount of butter w/olive oil, 3 TBS. dry white wine with the tomatoes, doubled the spinach, and used part mozzarella and fresh shredded parmesan (as that was all I had on hand).
I used dried herbs, canned tomatoes (drained), and 8oz of frozen spinach (thawed & drained). I did not use food processor. I added sliced greek olives, chopped sun-dried tomatoes and subbed low-fat feta cheese for the mozzarella. Only needed half the amount of pasta (I used whole-wheat angel hair). Sprinkled with crushed red peppers. Heavenly! Quartered artichoke hearts might have been good too, maybe next time.
I love this recipe and have made it many times. I would recommend that you do not skimp on any of the ingredients. I made the mistake of not adding as much of the seasonings and it was bland. I have also made it without fresh basil and oregano but I would never do it again. Fresh is imperative to the flavor of this recipe. I also add at least double the spinach if not more and it still doesn't overwhelm the other ingredients. Lastly, I like to use freshly shaved parmesan cheese instead of the mozzarella at the end.
This is very good. I used whole wheat pasta. And, I didn't mix the sauce with the pasta. I was afraid the sauce would run to the bottom of the dish and all we'd have is pasta with some veggies. I added the aromatics but, I didn't run them through the blender. I wanted the veggie pieces to be recognizable. We served the pasta in bowls and spooned the sauce over the pasta. When I plated the pasta and shrimp, I added 4 or 5 cherry tomato halves on top and sprinkled it with Parmasean cheese. We will definitely have this dish again.
Yum! "Restaurant quality" according to my hubby! I used a can of diced tomatoes with chiles (we like spicy food) instead of the fresh tomato, used dried herbs and whole wheat thin spaghetti. Used the fresh mozzerella, but I bet it would be great with feta, as well! Very tasty and pretty healthy, too!
I love this recipe considering I'm not really a big fan of spinach. Definitely a keeper!!! I also used butter with olive oil and doubled the spinach the second time I made this.
* Percent Daily Values are based on a 2,000 calorie diet.
Fresh Tomato Shrimp Pasta
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 651
** Calories from Fat: 256
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