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Trattoria-Style Shrimp Fettuccine

Classic and quite simple to prepare, this shrimp and pasta dish can be served as a one-dish meal, thanks to the bag of fresh spinach that gets incorporated at the last minute.
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Ingredients

6 Main-Dish Servings

  • 12 ounces fettuccine or spaghetti
  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 2 garlic cloves thinly sliced
  • ½ cup dry white wine
  • 1 bottle 8 ounces clam juice
  • ½ teaspoon salt
  • 1 pound shelled and deveined large shrimp tail part of shell left on if you like
  • 1 bag 5 to 6 ounces baby spinach
  • ⅓ cup loosely packed fresh parsley leaves chopped

Instructions

  • Cook pasta as label directs.
  • Meanwhile, in 12-inch skillet, heat oil over medium heat until hot.
  • Add onion and garlic, and cook 10 minutes or until golden and tender, stirring often.
  • Add wine; increase heat to medium-high and cook 1 minute.
  • Stir in clam juice and salt; heat to boiling.
  • Stir in shrimp, and cook 2 to 3 minutes or until shrimp turn opaque throughout.
  • Drain pasta and add to skillet with spinach and parsley; toss to coat.

Nutrition values

Calories: 350 kcal
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Course; Fish
Cuisine; European / Italian