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Spicy Shrimp Fettuccine

SUBMITTED BY: Judy Farrar

"This dressed-up seafood entree from Judy Farrar makes a tasty impression on family and friends. 'Nicely spiced shrimp, tomatoes and spinach top off the saucy fettuccine,' she notes from Richmond, Virginia. 'It's great with crusty bread and a salad,'"

RECIPE RATING:

Read Reviews (5)

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PREP TIME	10 Min
COOK TIME	20 Min
READY IN	30 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

8 ounces uncooked fettuccine
1 medium onion, chopped
1 garlic clove, minced
1 tablespoon olive or canola oil
4 plum tomatoes, chopped
1 cup chicken broth
2 cups chopped fresh spinach
3/4 pound cooked medium shrimp, peeled and deveined
2 tablespoons minced fresh parsley
1 tablespoon balsamic vinegar
1 tablespoon butter or stick margarine
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
2 ounces feta cheese, crumbled

DIRECTIONS

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; top with shrimp mixture and feta cheese.

FOOTNOTE

Nutritional Analysis: One serving (1 cup shrimp mixture with 1 cup fettuccine) equals 419 calories, 12 g fat (5 g saturated fat), 150 mg cholesterol, 861 mg sodium, 49 g carbohydrate, 4 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1 vegetable, 1 fat.

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REVIEWS

Reviewed on Oct. 2, 2007 by Caroline C

I scaled the recipe down to two servings but kept the amount of sauce ingredients the same -... MORE

Reviewed on Jul. 30, 2008 by Fran

I made this recipe for the first time this evening. However, instead of the chicken broth I... MORE

Reviewed on Dec. 14, 2006 by mml25aqua

This was pretty good... and seemed pretty healthy. The only thing is that it didn't make that... MORE

Reviewed on Sep. 17, 2008 by Barbara

Great taste, but I had to thicken the sauce just slightly. MORE

Reviewed on Apr. 4, 2007 by Valerie

This is fantastic!! When I first made it, it looked really odd and I think everyone else... MORE