Fettuccine With Shrimp And Spinach
A creamy, flavorful pasta dish featuring tender shrimp, fresh spinach, and a rich ricotta and Parmesan sauce. Perfect for a quick weeknight meal or a satisfying dinner for seafood lovers, this dish combines delicate flavors with hearty pasta for a well-balanced experience.
Ingredients
- 1/2 cup part skim Ricotta cheese
- 1/2 cup nonfat plain yogurt ⓘ
- 1/4 cup nonfat buttermilk ⓘ
- 1/4 cup grated Parmesan cheese ⓘ
- 1/2 teaspoon chicken-flavored bouillon granules ⓘ
- 1/4 teaspoon garlic powder ⓘ
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper ⓘ
- 1 pound medium-size fresh shrimp, peeled and deveined ⓘ
- 10 1/2 ounces fettuccine ⓘ
Instructions
- Combine ricotta cheese, nonfat plain yogurt, nonfat buttermilk, grated Parmesan cheese, chicken-flavored bouillon granules, garlic powder, salt, and crushed red pepper in a medium bowl; stir well. Set aside.
- Bring 1 quart of water to a boil in a large saucepan; add shrimp and cook for 3 to 5 minutes.
- Drain the shrimp well; rinse with water and drain again. Set aside.
- Cook fettuccine in a Dutch oven according to package directions, omitting salt and fat; drain.
- Immediately return cooked fettuccine to the pan; add spinach and stir to combine.
- Cover and let stand for 1 to 2 minutes or until spinach wilts.
- Add the ricotta mixture and cooked shrimp to the pasta and spinach; stir well to combine.
- Serve immediately.
Nutrition & Diet Analysis (per serving)
256
kcal
13% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).