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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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, Ingredients:
8 ounces uncooked fettuccine |
1 medium onion, chopped |
1 garlic clove, minced |
1 tablespoon olive 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 |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon cayenne pepper |
2 ounces feta cheese, crumbled |
Directions:
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.
2. 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; serve with shrimp mixture and feta cheese. Yield: 4 servings.
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