Mediterranean Fettucine with Shrimp and Spinach

From: Chef Booshman

On Mar 30, 2008

This was delicious. I was skeptical about adding the feta. but, oh boy was I glad I did. I easily doubled the recipe since I had more mouths to feed. What little was left over was twice as good the next day. If you take this to work, take along some breath mints, the garlic will make you wish you had. Very good. Will make this again, and often.

From: Picholine

On Nov 10, 2005

I used spaghetti and added chopped asparagus a few minutes before the spinach and shrimp. For the sauce, I blended light cream cheese (neufchatel) and Smart Balance (olive oil based butter substitute) to which I added some chopped artichoke hearts and basil paste. It tasted like spinach-artichoke dip deluxe pasta!

From: riffraff

On Jul 4, 2006

This dish is amazing! I took some liberties for dietary reasons. I used low fat cream cheese, low fat feta and Dreamfield's pasta. I added mushrooms by sauteing them, some fresh spinach and the shrimp together rather than adding to the boiling water. I also used fresh basil rather than dried. We just loved this and plan on making it again. I think with my method of cooing chicken would work well too and I plan on trying that soon.

From: carole in orlando

On Sep 4, 2004

Very easy, light and enjoyable meal! I used frozen shrimp and fresh spinach, because that's what I had. I used light sour cream and reduced fat feta cheese. You can increase the red pepper flakes for a little more "zip". We enjoyed this with sliced fresh tomatoes. Thanks, Carole in Orlando