Sun-Dried Tomato Shrimp Fettuccine
- 16 oz. fettuccine pasta
- 2 Tbsp. olive oil
- 24 oz. large shrimp
- 1/2 tsp. salt
- 1/2 tsp. fresh ground black pepper
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 can 15oz diced tomatoes
- 1/2 cup Hood® Sour Cream
- 2 cups fresh baby spinach
- 1/2 tsp red pepper flakes
- Fresh parsley
Cook pasta according to package instructions. When pasta is done, drain and reserve 1 cup of the pasta water.
In a large skillet, heat the oil over medium-high heat. Add the shrimp and garlic, and saute for 5 to 7 minutes or until shrimp is no longer pink, stirring after 3 minutes. Season with salt and pepper.
Add sun-dried tomatoes, diced tomatoes, and sour cream to the pan, and stir to combine. Turn heat to low and let shrimp mixture simmer for 5 minutes.
Add half of the pasta water and spinach to the pan and stir. Add the remaining pasta water to thin out the sauce according to your preference. Add pasta to the pan and toss. Top with red pepper flakes and fresh parsley. Serve warm.
Recipe Created By: Silvia Ribas @gardentinthekitchen
Per serving: Calories: 411, Carbohydrate: 64 grams, Fat: 9 grams, Saturated fat: 9 grams, Protein: 17 grams, Cholesterol: 48 milligrams, Sodium: 408 milligrams, Calcium: 90 milligrams.