1/2 cup sour cream (regular, low-fat, or fat free)
2 cups shredded H-E-B pesto jack cheese
1/4 teaspoon crushed red pepper
8 ounces H-E-B fettuccine pasta, uncooked
1 (10-ounce) package frozen chopped spinach
1 pound medium-sized shrimp, peeled, deveined, and split
In a large bowl, combine the sour cream, shredded H-E-B Pesto Jack Cheese and crushed red pepper.
Season to taste with salt and black pepper.
Set mixture aside.
Cook pasta according to package directions, but after the first 8 minutes of cooking, add the spinach and shrimp.
Cook pasta mixture for 2 more minutes and drain pasta mixture thoroughly.
Add hot pasta mixture to sour cream cheese mixture and toss gently.
No Nutritional Information Available
Be the first to rate this recipe.
Have you tried this dish? Let others know what you think!