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Mediterranean Shrimp Fettuccine

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Quick and easy


Prep Time:

10 minutes

Cook Time:

15 minutes


4 servings


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, crushed 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 thoroughly. Add to pasta bowl with sour cream mixture. Toss to coat. Season to taste with salt and pepper. Serve immediately.
Nutritional Information
Calories: 450, Total Fat: 5g, Saturated Fat: 2g, Cholesterol: 145mg, Sodium: 740mg, Carbohydrates: 66g, Dietary Fiber: 4g, Sugar: 6g, Protein: 35g
My H-E-B Texas Life Magazine

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