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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."
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    8 servings

Ingredients

  • 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

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.
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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Reviews

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Average Rating:
  • Mimi J.
    Feb 2, 2017

    I made this for dinner, this evening, and feel that it was a bit bland. Sorry, but unless you have a piece of shrimp in every bite, which isn't the case, something needs to be added flavor-wise -- red pepper flakes, or as mentioned, feta cheese...Just something complimentary for added taste. Otherwise, it is a fast and easy little pasta dish.

  • btakpowers
    Mar 1, 2015

    I loved it but I added some feta cheese to it for more flavor.

  • rlkinney1
    Feb 9, 2015

    Very easy to prepare and delicious!

  • pjh762007
    Mar 3, 2013

    add more tomatoes and some mushrooms

  • IseNanao
    Sep 25, 2012

    Added zucchini to the recipe and it was delicious!

  • katlaydee3
    May 2, 2012

    This was Ok but not great, it was too bland for my taste.

  • Rossme
    Feb 26, 2011

    have made again and again. Quick and sooo good

  • whateverfood
    Apr 25, 2008

    WOW!