Spinach Shrimp Fettuccine

"I experimented for a couple of years before perfecting this colorful
dish, and everyone raves about it," Kirstin W. writes from
Chesapeake, Virginia. "It's easy and light and fits into my busy
schedule."

Prep/Total Time: 20 min.

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 the fettuccine and add to
skillet; toss to coat. Sprinkle with Parmesan cheese. Yield: 8
servings.

Nutritional Analysis: 1-1/4 cups equals 283 calories, 5 g fat (1 g
saturated fat), 85 mg cholesterol, 209 mg sodium, 41 g carbohydrate,
3 g fiber, 17 g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1-
1/2 lean meat.

Source: Taste of Home





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