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Shrimp, Spinach, and Tomato Fettuccine with Garlic Butter Sauce

Tabithatalksfood.com
serves 2-4

Ingredients
  • 2 cups cooked Fettuccine noodles
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1 pound raw shrimp, deveined, tails removed
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1/2 teaspoon paprika
  • 2 cups baby spinach
  • 3 Roma tomatoes, diced (about 2 cups)
  • Juice of 1/2 lemon

  • Garnish:
  • Lemon juice
  • Parmesan cheese​
Picture
Preparation
  • Heat olive oil and 1 tablespoon butter in a large pan to medium heat. Add red pepper flakes and 1/2 garlic until fragrant, or about 1-2 minutes.
  • Add shrimp, salt, pepper, and paprika. Cook shrimp for about 1 minute on each side, or until starts to turn pink.
  • Add remaining garlic, spinach, and tomatoes and cook until spinach has wilted, or 2-3 minutes.
  • Add cooked pasta to pan with 1 tablespoon butter and lemon juice. Stir until fully mixed and butter has melted. Season with salt and pepper to taste.
  • Serve hot, garnished with lemon and Parmesan cheese if desired.
​
Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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