spinach shrimp fettuccine
Prawn
Spinach Shrimp Fettuccine
Serve spinach shrimp fettuccine as a one-pot meal, or set a light mixed salad and some crusty French bread on the side. Homemade salad dressing takes minutes and enhances the meal’s upmarket feel. Lemony Italian dressing matches the flavors in the spinach shrimp pasta, and honey mustard dressing balances the pasta’s sharp garlic and acidic tomatoes with a bit of sweetness. For a hot side dish, roast another vegetable like asparagus, broccoli or green beans. For a multicourse meal, set out the bread slices first with green olive tapenade and follow the pasta with berries with vanilla custard.
Ingredients
- 1 pound uncooked fettuccine
- 1 package (6 ounces) baby spinach
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
- 2 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 spinach in oil for 2 minutes or until leaves begins to wilt. Add garlic; cook 1 minute longer.
- Add the shrimp, tomatoes, Italian seasoning and salt; saute 2-3 minutes or until shrimp turn pink. Drain fettuccine and add to skillet; toss to coat. Sprinkle with cheese.
