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Spinach Shrimp Fettuccine Recipe

Photo by: Taste of Home

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"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."

This recipe is:

Healthy

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8 Servings
Prep/Total Time: 20 min.

Ingredients

1 pound uncooked fettuccine
1 package (6 ounces) baby spinach
2 tablespoons Crisco® Pure Olive Oil
4 garlic cloves, minced
1 pound uncooked medium shrimp, 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 spinach begins to wilt. Add garlic; cook 1 minute longer.
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 cheese. Yield: 8 servings.

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.

Spinach Shrimp Fettuccine published in Taste of Home April/May 2005, p11