Ingredients
8 ounces uncooked fettuccine1 medium onion, chopped1 garlic clove, minced1 tablespoon olive oil4 plum tomatoes, chopped1 cup chicken broth2 cups coarsely chopped fresh spinach3/4 pound cooked medium shrimp, peeled and deveined2 tablespoons minced fresh parsley1 tablespoon balsamic vinegar1 tablespoon butter1/2 teaspoon salt1/4 teaspoon pepper1/8 teaspoon cayenne pepper2 ounces feta cheese, crumbled
Preparation
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.
