From b_layman_32@yahoo.com Wed May 4 10:39:06 2005 Date: Wed, 4 May 2005 01:35:00 +0000 (UTC) From: b_layman_32 Newsgroups: rec.food.recipes Subject: Spinach Shrimp Fettucinie Followup-To: rec.food.cooking, rec.food.recipes 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 Recipe_USA_Group@yahoogroups.com contact Recipe_USA_Group-owner@yahoogroups.com -- Rec.food.recipes is moderated by Patricia D Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/