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Spinach Shrimp Fettuccine

 Spinach Shrimp Fettuccine
"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."
8 ServingsPrep/Total Time: 20 min.


  • 1 pound uncooked fettuccine
  • 1 package (6 ounces) baby spinach
  • 2 tablespoons 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


  • 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 Facts: 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.

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Spinach Shrimp Fettuccine (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.