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 tomato strips, basil, cru
shed red pepper, and chopped garlic. Season to taste with salt and black pepper.
Cook pasta according to package directions, but after the first 8 minutes of cooking, add
spinach and shrimp to boiling pasta. Bring water to a boil, cook 2 more minutes. Drain tho
roughly. Add to pasta bowl with sour cream mixture. Toss to
coat. Season to taste with sal
t and pepper. Serve immediately.
Calories: 450, Total Fat: 5g, Saturated Fat: 2g, Cholesterol: 145mg, Sodium: 740mg, Carboh
ydrates: 66g, Dietary Fiber: 4g, Sugar: 6g, Protein: 35g
My H-E-B Texas Life Magazine