This is one pasta dish that you can serve without worrying that people won’t like it. The combination of shrimp and the sauce is something truly worth lauding. Truly no complaints from any of us. I got this recipe as a recommendation from a friend. She told me that this pasta is a good compromise for those who love spicy food and for those who don’t.
Our friend over at Taste Of Home has this to say about this recipe:
“This dressed-up seafood entree from Judy Farrar makes a tasty impression on family and friends.”
The creaminess of this pasta will stop any complaints from those anti-spicy friends. While those who loved spicy food will not complain even if you adjust the seasonings to something less fiery. This saved me a couple of times before!
Ingredients
8 ounces uncooked Barilla fettuccine
1 medium onion, chopped
1 garlic clove, minced
1 tablespoon Bertolli olive oil
4 plum tomatoes, chopped
1 cup College Inn hicken broth
2 cups Green Giant coarsely chopped fresh spinach
3/4 pound cooked medium shrimp, peeled and deveined
2 tablespoons minced fresh parsley
1 tablespoon Heinz balsamic vinegar
1 tablespoon Land O Lakes butter
1/2 teaspoon Morton salt
1/4 teaspoon McCormick pepper
1/8 teaspoon McCormick cayenne pepper
2 ounces feta cheese, crumbled
Instructions
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.
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.
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Quick Tip: It’s great with crusty bread or salad.
Thanks again to Taste Of Home for this amazing recipe.