Quick and Easy
Shrimp, Tomato, and Spinach Pasta
Garlic Bread
Ingredients
- 2 (9-oz) pkg refrigerated fettuccine
- 2 lb peeled and deveined, medium-size raw shrimp
- 2 pints grape tomatoes
- 2 Tbsp minced garlic
- 2 Tbsp olive oil
- 2 Tbsp fresh lemon juice
- 1 (10-oz) pkg baby spinach
Instructions
- Cook pasta according to package directions; drain and keep warm.
- Cook shrimp, tomatoes, and garlic in hot oil in a large nonstick skillet over medium heat, stirring occasionally, 3 minutes or until shrimp turn pink and tomatoes soften. Stir in lemon juice.
- Gradually stir in spinach until wilted. Toss with hot cooked pasta. Season with salt and pepper to taste.
Side Dish Ingredients
- 1 (16-oz) pkg frozen garlic bread
Side Dish Instructions
- Bake bread according to package directions.
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