Mediterranean Shrimp Fettuccine
1 bag (12 oz.) H-E-B Wild Brown Jumbo Shrimp, thawed
1 c. H-E-B Sour Cream, low fat or fat free
1/2 c. H-E-B Reduced Fat Crumbled Feta Cheese
1/4 c. H-E-B Sun Dried Tomato Strips
1/4 c. fresh basil leaves, thin sliced
1/4 tsp. Central Market Organics Red Pepper
3 cloves H-E-B Ready, Fresh, Go! Garlic, chopped fine
• salt and pepper, to taste
8 oz. H-E-B Fettuccine Pasta, uncooked (1/2 pkg.)
1 bag (6 oz.) H-E-B Ready, Fresh, Go! Baby Spinach Leaves
Peel and devein shrimp. Place in a small bowl, set aside.
In a large pasta bowl, combine sour cream, feta cheese, sundried tomat
o strips, basil, crushed red pepper, and chopped garlic. Season to tas
te with salt and black pepper.
Cook pasta according to package directions, but after the first 8 minu
tes of cooking, add spinach and shrimp to boiling pasta. Bring water t
o a boil, cook 2 more minutes. Drain thoroughly. Add to pasta bowl wit
h sour cream mixture. Toss to
coat. Season to taste with salt and pepp
er. Serve immediately.
Calories: 450, Total Fat: 5g, Saturated Fat: 2g, Cholesterol: 145mg, S
odium: 740mg, Carbohydrates: 66g, Dietary Fiber: 4g, Sugar: 6g, Prote
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