INGREDIENTS<br /> Servings: 4<br />1 pound shrimp, peeled and deveined<br />1 tablespoon olive oil <br />1 tablespoon butter <br />2 cloves garlic, minced <br />1 teaspoon salt <br />½ teaspoon pepper <br />1½ cup milk <br />1½ cups chicken broth <br />8 ounces fettuccine pasta <br />4 cups spinach <br />1 teaspoon salt <br />½ teaspoon pepper<br /> ½ teaspoon Italian seasoning <br />¼ cup parmesan cheese, <br />grated <br /><br />PREPARATION <br />1. In a heated pot, melt butter and olive oil. Add garlic and shrimp, seasoning with salt and pepper. Cook until shrimp is pink, then put aside. <br />2. In the same pot, add milk, broth, and pasta.<br /> 3. Cook for 10 minutes, stirring occasionally, so that the pasta does not stick to each other. <br />4. Once pasta is al dente, add in spinach, salt, pepper, seasoning, and cheese, and mix until spinach is wilted and everything is coated in the sauce.<br /> 5. Add the shrimp back in and give it a stir until fully incorporated. <br />6. Serve with some extra parmesan cheese, if desired, and enjoy!<br />
