Shrimp Fettuccine with Spinach and Parmesan

Photo: Johnny Autry; Styling: Cindy Barr
Sustainable Choice.

You can also use penne, linguine, or any other pasta shape your family prefers.

Yield:

Serves 4 (serving size: about 1 2/3 cups)

Recipe from

Nutritional Information

Calories 388
Fat 13.4 g
Satfat 6 g
Monofat 4.8 g
Polyfat 0.8 g
Protein 22.2 g
Carbohydrate 45.4 g
Fiber 2.8 g
Cholesterol 112 mg
Iron 3.3 mg
Sodium 549 mg
Calcium 194 mg

Ingredients

8 ounces uncooked fettuccine
2 tablespoons butter
1 tablespoon extra-virgin olive oil
2 garlic cloves, thinly sliced
10 ounce medium shrimp, peeled and deveined
3/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 ounces fresh baby spinach
1 1/4 ounces Parmesan cheese, shaved

Preparation

1. Cook pasta according to package directions, omitting salt and fat.

2. Melt butter and oil in a large skillet over medium heat. Add garlic to pan; cook 1 minute. Remove garlic from pan with a slotted spoon; place in a small bowl. Increase heat to medium-high. Add shrimp, salt, and pepper to pan; cook 4 minutes or until shrimp are done, stirring occasionally. Add pasta, spinach, and garlic to pan; cook 1 minute or until spinach wilts, tossing to coat. Sprinkle with cheese.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Phoebe Wu,

May 2013