Sauté shrimp in butter and 2 of the minced garlic cloves, just until pink. Set shrimp aside. In a large bowl, toss the tomatoes with garlic, olive oil, 1/2 teaspoon of salt, pepper, lemon juice, and basil. Set the mixture aside. In a large pot of boiling, salted water, cook the spinach fettuccine until just done, around 12 minutes. Drain, return to the hot pan and toss in the tomato mixture, watercress, and the remaining 1/4 teaspoon salt to taste, and the shrimp.
Nutritional Value Per Serving
Calories 300, Calories From Fat 135, Total Fat 15g, Saturated Fat 4g, Trans Fatty Acid .09, Cholesterol 94mg, Total Carbohydrates 25g, Protein 17g, Omega 3 Fatty Acid 0.38g