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Spinach Shrimp Fettuccine

By: Kirstin Walker

"'I experimented for a couple of years before perfecting this colorful dish, and everyone raves about it,' Kristin Walker writes from chesapeake, Virginia. 'It's easy and light and fits into my busy schedule.'"

Rate/Review | Read Reviews (35)

Prep Time:
10 Min

Cook Time:
10 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

1 pound uncooked fettuccine
1 (6 ounce) package baby spinach
4 garlic cloves, minced
2 tablespoons olive oil
1 pound uncooked medium shrimp, peeled and deveined
2 ripe medium plum tomatoes, seeded and chopped
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 cup shredded Parmesan cheese

Directions

Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the spinach and garlic in oil for 2 minutes or until spinach begins to wilt. Add the shrimp, tomatoes, Italian seasoning and salt; saute for 2-3 minutes or until shrimp turn pink. Drain fettuccine and add to skillet; toss to coat. Sprinkle with Parmesan cheese.

Footnotes

Nutritional Analysis: 1-1/4 cups equals 283 calories, 5 g fat (1 g saturated fat), 85 mg cholesterol, 209 mg sodium, 41 g carbohydrate, 3 g fiber, 17 g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1-1/2 lean meat.