Another spring-y lighter pasts for warming nights – this one is also from Cooking Light and serves 4. I love their recipes- good fresh ingredients and quite simple – usually mostly made from things I already have in my pantry with a few fresh ingredients besides – yum. One note is that for recipes like this where you wilt a green I tend to prefer arugula (and lots of it!) while Jeff likes the Spinach – different strokes for different folks!
Shrimp Fettuccine with Spinach and Parmesan (Serves 4)
8 oz. uncooked fettucine
2 T. butter
1 T. extra-virgin olive oil
2 garlic cloves, thinly slices
10 oz. medium shrimp, peeled and deveined
3/8 t. salt
1/4 t. freshly ground black pepper
6 oz. fresh baby spinach
1 1/4 oz. Parmesan cheese, shaved
Cook pasta according to package directions, omitting salt and fat.
Melt butter and oil in a large skillet over medium heat. Add garlic to pan; cook 1 minute. Remove garlic from pan with a slotted spoon; reserve in a small bowl. Increase heat to medium-high. Add shrimp, salt, and pepper to pan; cook 4 minutes or until shrimp are done, stirring occasionally. Add pasta, spinach, and garlic to pan; cook 1 minute or until spinach wilts, tossing to coat. Sprinkle with cheese.