- 8 ounces uncooked fettuccine
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 tablespoon olive or canola 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 fresh parsley
- 1 tablespoon balsamic vinegar
- 1 tablespoon butter or stick margarine
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- 2 ounces feta cheese, crumbled
- 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.