1. In a large mixing bowl, combine the first twelve (12) ingredients, give a good stir and set aside. 2. In a large saucepot add 1 quart of water and a dash of salt; bring to a boil. Add the shrimp and cook 3 to 5 minutes. Drain well; rinse with lukewarm water, and drain again. Set shrimp aside. 3. Cook fettuccine in a large pot of boiling salted water until just tender but still firm to bite. 4. Drain pasta and immediately return to pot; add spinach and tomatoes. Gently stir mixture well to combine. Cover and let stand 1 to 2 minutes - or until spinach wilts. 5. Add the ricotta mixture and shrimp to the prepared fettuccine, stirring well to combine. 6. Serve with a crusty French or Italian bread, a tossed green salad and a glass of your favorite wine. Buon Appetito! ---------------------------------------------------------------------------
Nutrition
Ingredients
