Ingredients

• 1 pound uncooked fettuccine
• 6 ounces baby spinach
• 4 garlic cloves, minced
• 2 tablespoons olive oil
• 1 pound uncooked medium shrimp, peeled and deveined
• 2 medium plum tomatoes, seeded and chopped
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1/4 cup shredded Parmesan cheese

Instructions

1. Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the spinach and garlic in oil for 2 minutes or until spinach begins to wilt.
2. Add the shrimp, tomatoes, Italian seasoning and salt; saute for 2 to 3 minutes or until shrimp turn pink. Drain the fettuccine and add to skillet; tooss to coat. Sprinkle with Parmesan cheese.