Ingredients
8oz. Uncooked Fettuccine
1 medium onion, chopped
1 garlic clove, minced
1 tablespoon Olive Oil
4 Plum Tomatoes, chopped
1 cup Chicken Broth
2 cups chopped Fresh Spinach
3/4 pound cooked medium shrimp, peeled and deveined
2 tablespoons minced Parsley
1 tablespoon Balsamic Vineagar
1 tablespoon butter
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/8 teaspoon Cayenne Pepper
2oz. Feta Cheese
Preparation
Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute onion and garlic in oil until tender. Add tomatoes and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Add the spinach, shrimp, parsley and vinegar. Simmer, uncovered, for 2 minutes or until shrimp is heated through. Stir in the butter, salt, pepper and cayenne. Drain fettuccine; top with shrimp mixture and feta cheese.
