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Photo: Johnny Autry; Styling: Cindy Barr Photo by: Photo: Johnny Autry; Styling: Cindy Barr

Shrimp Fettuccine with Spinach and Parmesan

Sustainable Choice.

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

Cooking Light MAY 2013

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

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.

Nutritional Information

Amount per serving
  • Calories: 388
  • Fat: 13.4g
  • Saturated fat: 6g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 0.8g
  • Protein: 22.2g
  • Carbohydrate: 45.4g
  • Fiber: 2.8g
  • Cholesterol: 112mg
  • Iron: 3.3mg
  • Sodium: 549mg
  • Calcium: 194mg
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Shrimp Fettuccine with Spinach and Parmesan recipe

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