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Spinach Shrimp Fettuccine

Total Time

Prep/Total Time: 20 min.

Makes

8 servings

I experimented for a couple of years before perfecting this colorful dish, and everyone raves about it. It is easy and light, and it fits into my busy schedule. —Kristin Walker, Suffolk, Virginia
Spinach Shrimp Fettuccine Recipe photo by Taste of Home

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

  1. Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute spinach in oil for 2 minutes or until spinach begins to wilt. Add garlic; cook 1 minute longer.
  2. 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.

Nutrition Facts

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

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