12 ounces frozen peeled and deveined uncooked shrimp (53 to 68 count)
1 (10 ounce) package frozen chopped spinach
1 cup sour cream
4 ounces feta cheese crumbles, Mediterranean flavor
1/2 cup chopped sun-dried tomatoes (oil packed or reconstituted dry)
2 cloves garlic, crushed
1 teaspoon salt
1/2 teaspoon crushed red pepper
1/4 teaspoon white pepper (optional)
9 ounces fresh fettuccine
Thaw spinach in a colander 10 minutes under running water.
Put 3 quarts water in a 5-quart pot; bring to a boil over High heat.
Meanwhile, combine sour cream, cheese, tomatoes, garlic, salt and pepp
er in a large serving bowl; set aside.
Place shrimp, spinach and pasta in boiling water; cook 2 to 3 minutes
or until shrimp are pink and just firm. Pour into a colander and drain
Toss shrimp, spinach and pasta in sour cream mixture. Serve immediatel