Gluten Free Mediterranean Fettuccine with Shrimp & Spinach
1 c. H-E-B Sour Cream, regular, low fat or fat free
1/2 c. H-E-B Premium Quality Tomato & Basil Crumbled Feta
3 cloves H-E-B Ready, Fresh, Go! Garlic, chopped
• salt & black pepper
8 oz. Gluten Free Fettuccine Pasta, uncooked
1 pkg. (10 oz.) frozen chopped H-E-B Spinach
1 bag (12 oz.) frozen, uncooked, peeled and deveined medium-size H-E-B Texas Gulf Shrimp
Combine sour cream, feta cheese and garlic in a large bowl. Season to taste with salt and
black pepper. Set aside.
Cook pasta according to package directions. Cook spinach and shrimp according to package d
irections and drain. Drain pasta thoroughly and combine with cooked shrimp and spinach.
Add hot pasta mixture to sour cream mixture and toss gently. Serve immediately.