Creamy Fettuccine Tossed With Shrimp and Spinach |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This flavorful meal is perfect for any night of the week. Pasta tossed with fresh shrimp, spinach, cherry tomatoes and a deliciously seasoned creamy ricotta cheese mixture - Tastes so good, your kids won't mind eating their veggies! Ingredients:
1/2 cup ricotta cheese |
1/2 cup nonfat plain yogurt |
1/4 cup fat-free buttermilk |
1/4 cup grated parmesan cheese |
1/4 teaspoon onion powder |
1/4 teaspoon garlic powder |
1/8 teaspoon salt, plus a dash |
1/2 teaspoon fresh ground black pepper |
3 tablespoons fresh basil, chopped |
2 tablespoons fresh flat-leaf italian parsley, chopped |
crushed red pepper flakes, to taste |
2 tablespoons chablis (or other dry white wine) |
1 lb medium shrimp, rinsed, peeled, deveined |
10 1/2 ounces fettuccine, uncooked |
2 cups fresh spinach, shredded |
1 pint cherry tomatoes, halved |
Directions:
1. In a large mixing bowl, combine the first twelve (12) ingredients, give a good stir and set aside.
2. In a large saucepot add 1 quart of water and a dash of salt; bring to a boil. Add the shrimp and cook 3 to 5 minutes. Drain well; rinse with lukewarm water, and drain again. Set shrimp aside.
3. Cook fettuccine in a large pot of boiling salted water until just tender but still firm to bite.
4. Drain pasta and immediately return to pot; add spinach and tomatoes. Gently stir mixture well to combine. Cover and let stand 1 to 2 minutes - or until spinach wilts.
5. Add the ricotta mixture and shrimp to the prepared fettuccine, stirring well to combine.
6. Serve with a crusty French or Italian bread, a tossed green salad and a glass of your favorite wine. Buon Appetito!
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