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,"
- 8 ounces uncooked fettuccine
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 4 plum tomatoes, chopped
- 1 cup chicken broth
- 2 cups coarsely chopped fresh spinach
- 3/4 pound cooked medium shrimp, peeled and deveined
- 2 tablespoons minced fresh parsley
- 1 tablespoon balsamic vinegar
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- 2 ounces feta cheese, crumbled
- 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; serve with shrimp mixture and feta cheese. Yield: 4 servings.
Originally published as Spicy Shrimp Fettuccine in Light & Tasty October/November 2002, p52
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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