Wednesday, June 18, 2008

Spinach Shrimp Fettuccine

I got this recipe out of the Taste of Home magazine. I inherited over 60 cooking magazines and approximately 30 cookbooks from my Grandma this weekend, so you can pretty much assume that this blog is gonna be hoppin here real soon-like. :)

Lovin this one...

Spinach Shrimp Fettuccine

1 pound uncooked fettuccine
1 package (6 ounces) baby spinach
4 garlic cloves, minced
2 tablespoons olive oil
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 the spinach and garlic in oil for 2 minutes or until spinach begins to wilt. 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 Parmesan cheese. Yield: 8 servings.


Lauryn said...

Mmm... that looks delicious. I'll have to give it a try sometime!