Ingredients
1 pound uncooked fettuccine1 package (6 ounces) baby spinach2 tablespoons olive oil4 garlic cloves, minced1 pound uncooked shrimp (31-40 per pound), peeled and deveined2 medium plum tomatoes, seeded and chopped1/2 teaspoon Italian seasoning1/4 teaspoon salt1/4 cup shredded Parmesan cheese
Preparation
Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute spinach in oil for 2 minutes or until leaves begins to wilt. Add garlic; cook 1 minute longer.
Add the shrimp, tomatoes, Italian seasoning and salt; saute 2-3 minutes or until shrimp turn pink. Drain fettuccine and add to skillet; toss to coat. Sprinkle with cheese.
