Ingredients
1 package (9 ounces) refrigerated fettuccine1/2 pound sliced fresh mushrooms1/2 cup chopped onion1 tablespoon butter1 jar (15 ounces) Alfredo sauce1 package (10 ounces) fresh baby spinach, chopped1 pound peeled and deveined cooked shrimp (31-40 per pound)
Preparation
Cook fettuccine according to package directions. Saute mushrooms and onion in butter in a large skillet until tender. Stir in Alfredo sauce, spinach and shrimp; heat through. Drain fettuccine; add to sauce and toss to coat.
