Spicy Shrimp Fettuccine Recipe

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Spicy Shrimp Fettuccine Recipe
Spicy Shrimp Fettuccine Recipe photo by Taste of Home
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Spicy Shrimp Fettuccine Recipe

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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,"
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 8 ounces uncooked fettuccine
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 tablespoon olive or canola 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 or stick margarine
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 2 ounces feta cheese, crumbled

Directions

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; top with shrimp mixture and feta cheese. Yield: 4 servings.
Originally published as Spicy Shrimp Fettuccine in Light & Tasty October/November 2002, p52

Nutritional Facts

1 cup: 419 calories, 12g fat (5g saturated fat), 150mg cholesterol, 861mg sodium, 49g carbohydrate (0 sugars, 4g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1 vegetable, 1 fat.

  • 8 ounces uncooked fettuccine
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 tablespoon olive or canola 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 or stick margarine
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 2 ounces feta cheese, crumbled
  1. 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; top with shrimp mixture and feta cheese. Yield: 4 servings.
Originally published as Spicy Shrimp Fettuccine in Light & Tasty October/November 2002, p52

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MY REVIEW
roxywave22 User ID: 6283826 64994
Reviewed Oct. 25, 2011

"Great recipe!! If you like spicy food i would add more cayenne ( 4x more). But very good dish would def. make again!! husband approved!"

MY REVIEW
farmwifetoo User ID: 3076257 38001
Reviewed Feb. 15, 2009

"This reciepe tastes like you put more effort into it than you did! quick & delicious!!"

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