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Shrimp Fettuccine with Spinach and Parmesan

Photo: Johnny Autry; Styling: Cindy Barr
Yield Serves 4 (serving size: about 1 2/3 cups)
Sustainable Choice.You can also use penne, linguine, or any other pasta shape your family prefers.

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

Nutrition 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

How to Make It

  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.

Cook's Notes

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.