My H-E-B Texas Life Magazine
1bag (12 oz.)H-E-B Wild Brown Jumbo Shrimp, thawed,
1c.H-E-B Sour Cream, low fat or fat free,
1/2c.H-E-B Reduced Fat Crumbled Feta Cheese,
1/4c.H-E-B Sun Dried Tomato Strips,
1/4c.fresh basil leaves, thin sliced,
1/4tsp.Central Market Organics Red Pepper,
3clovesH-E-B Ready, Fresh, Go! Garlic, chopped fine,
•salt and pepper, to taste,
8oz.H-E-B Fettuccine Pasta, uncooked (1/2 pkg.),
1bag (6 oz.)H-E-B Ready, Fresh, Go! Baby Spinach Leaves,
1Peel and devein shrimp. Place in a small bowl, set aside.
2In a large pasta bowl, combine sour cream, feta cheese, sundried tomato strips, basil, crushed red pepper, and chopped garlic. Season to taste with salt and black pepper.
3Cook 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 thoroughly. Add to pasta bowl with sour cream mixture. Toss to coat. Season to taste with salt and pepper. Serve immediately.
Calories: 450, Total Fat: 5g, Saturated Fat: 2g, Cholesterol: 145mg, Sodium: 740mg, Carbohydrates: 66g, Dietary Fiber: 4g, Sugar: 6g, Protein: 35g