Tuesday, March 24, 2009

March 23, 2009

Mediterranean Fettuccine with Shrimp and Spinach

1 cup sour cream
1 cup crumbled Feta with sun dried tomatoes and basil
3 cloves garlic, minced
8 ounces fettuccine pasta
1 (10 oz) package frozen chopped spinach
1 (16 oz) bag cooked salad shrimp

In a large bowl, combine sour cream, feta, and garlic. Season with salt and pepper to taste; set aside.
Cook pasta according to package directions, but after the first 8 minutes of cooking, add spinach and shrimp to boiling pasta. Cook pasta mixture for 2 more minutes. Drain pasta mixture thoroughly.
Add hot pasta mixture to sour cream mixture and toss gently. Serve immediately.

**For a spicier flavor add 1/2 tsp. crushed red bepper and 1 tsp. dried basil.
(6 servings)
(I found this one on a bag of frozen shrimp.)


  1. You absolutely amaze me! Sounds like another yummy dinner at the Cook house!

  2. I'm ready for you to make this for me!!