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* Exported from MasterCook *
Florentine Shrimp and Pasta
Recipe By :1.2.3. Dinner
Serving Size : 4 Preparation Time :0:00
Categories : Volume 9-05 May 2006
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 ounces frozen boil-in-bag creamed spinach -- (2 boxes)
12 ounces penne pasta -- (3 1/2 cups)
1 pound large shrimp -- peeled and cleaned
Bring a large pot of lightly salted water to a boil. Add spinach pouches;
return to a boil. Add pasta; cook as pasta package directs.
Meanwhile, heat 1 tablespoon oil in a large skillet over Medium-High heat.
Add shrimp and 1/8 teaspoon pepper. Cook for 3 minutes or until cooked
through. Remove from heat.
Scoop out 1/2 cup pasta cooking water; remove spinach. Drain pasta; return
to pot. Add spinach, shrimp and 1/8 teaspoon pepper; toss to mix, gradually
adding reserved water if needed to moisten.
Makes 4 servings.
Source : "Woman's Day Magazine, 12-6-05"
S(MC Formatted by:): "bobbi744@comcast.net"
Start to Finish Time: "0:15"
NOTES : Bobbie's Note: This was delicious. I had poured out the pasta water
before I thought about saving some, so added some Fat-Free Half and Half. I
didn't have regular penne but used mini-penne. I liked that very much and
would use it again.
Contributed to the FareShare Gazette by Bobbie; 29 May 2006.
www.fareshare.net
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Per Serving (excluding unknown items): 436 Calories; 3g Fat (7.0% calories from
fat); 34g Protein; 64g Carbohydrate; 2g Dietary Fiber; 173mg Cholesterol; 174mg
Sodium. Exchanges: 4 Grain(Starch); 3 Lean Meat.
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