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.)