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Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Seafood Recipe

Pink Shrimp with Spinach Fettuccine, Grape Tomatoes and Watercress

Seafood-4286
Ingredients  
1 pound pink shrimp, peeled and deveined
2 tablespoons butter
1 quart grape tomatoes, halved
4 cloves garlic, minced
6 tablespoons olive oil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup basil leaves, thinly sliced
16 ounces spinach fettuccine
2 cups watercress, tough stems removed
1 fresh lemon, juiced
 

Preparation
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.

Yield
8 servings

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

Look for "Fresh from Florida" ingredients at your grocery store.

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