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Ingredients
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8 ounces dry fettuccine pasta
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3 cloves garlic
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½ sweet onion, cut into wedges
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3 tablespoons fresh oregano leaves
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4 tablespoons olive oil
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4 medium tomatoes, chopped
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3 tablespoons chopped fresh basil
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salt and pepper to taste
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1 cup spinach leaves
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1 pound cooked shrimp - peeled and deveined
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8 ounces fresh mozzarella cheese, diced
Directions
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Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender, about 8 minutes. Drain.
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Meanwhile, combine garlic, onion, and oregano in the bowl of a food processor; pulse until finely chopped. Heat olive oil in a large skillet over medium heat. Add onion mixture; cook and stir until fragrant and almost golden. Mix in tomatoes, basil, salt, and pepper. Simmer for about 5 minutes while pasta is cooking, stirring occasionally.
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Mix in spinach until wilted. Just before pasta is done, stir in shrimp and cook until heated through.
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Toss together shrimp mixture and pasta in a large serving bowl. Mix in mozzarella cheese.
Nutrition Facts (per serving)
651 | Calories |
29g | Fat |
52g | Carbs |
44g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 651 | |
% Daily Value * | |
Total Fat 29g | 37% |
Saturated Fat 11g | 53% |
Cholesterol 266mg | 89% |
Sodium 358mg | 16% |
Total Carbohydrate 52g | 19% |
Dietary Fiber 4g | 14% |
Total Sugars 6g | |
Protein 44g | 88% |
Vitamin C 37mg | 41% |
Calcium 424mg | 33% |
Iron 7mg | 38% |
Potassium 628mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.