It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Mediterranean Fettuccine With Shrimp And Spinach
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- #43353
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
12 ounces fettuccine pasta, uncooked
1 cup plain, non-fat yogurt
1/2 cup crumbled feta cheese
2 cloves garlic, minced
1 tablespoon chopped fresh dill
OR
1 teaspoon dried dill
1/2 teaspoon freshly ground black pepper
12 ounces medium frozen shrimp, thawed
10 ounces frozen chopped spinach, thawed
salt, to taste
directions
In this dish, the shrimp and spinach are cooked with the pasta.
Prepare pasta according to package directions. While the pasta is cooking, stir together the yogurt, feta cheese, garlic, dill and pepper in a large mixing bowl.
Two minutes before the pasta is done, stir the shrimp and spinach into the pot with the pasta. Cook two minutes.
Drain the pasta, shrimp and spinach thoroughly. Stir into the yogurt mixture and season to taste with salt. Serve immediately.
added by
chefjustina
nutrition data
507 calories, 7 grams fat, 73 grams carbohydrates, 36 grams protein per serving.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
reviews & comments
April 1, 2010
Very good.