Created by: breezermom
Created on June 27, 2015
Shrimp Fettuccine With Spinach & Parmesan
"Great weeknight meal that you can have on the table in a hurry. Buy your shrimp already peeled and deveined and its ready in just a bit!!"
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Prep Time: 10mPT10M
Cook Time: 20mPT20M
So quick and easy. The hardest part was waiting for the water to boil. Delicious! I had to sub grated Parmesan for shaved, but that didn't affect the taste..
- 8 ounces dry fettuccine pasta
- 2 tablespoons butter
- 1 tablespoon olive oil (extra-virgin)
- 2 garlic cloves, thinly sliced
- 10 ounces shrimp (medium shrimp, peeled and deveined)
- 3/8 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 6 ounces fresh baby spinach
- 1 1/4 ounces Parmesan cheese (shaved)
What You Will Need
No special items needed.
Cook the pasta according to the package directions, omitting salt and fat.
Melt the butter and oil in a large skillet over medium heat. Add the garlic to the pan; cook 1 minute. Remove the garlic from the pan with a slotted spoon; place in a small bowl.
Increase the heat to medium high. Add shrimp, salt, and pepper to the pan; cook 4 minutes or until the shrimp are done, stirring occasionally.
Add the pasta, spinach and garlic to the pan; cook 1 minute until the spinach wilts, tossing to coat. Sprinkle with the cheese.
- Serving Size: 1 (191.9 g)
- Calories 371.9
- Total Fat - 12.8 g
- Saturated Fat - 5.4 g
- Cholesterol - 109.5 mg
- Sodium - 772.4 mg
- Total Carbohydrate - 48.1 g
- Dietary Fiber - 7.3 g
- Sugars - 0.3 g
- Protein - 17.7 g
- Calcium - 168 mg
- Iron - 1.9 mg
- Vitamin C - 12.4 mg
- Thiamin - 0.2 mg