Mediterranean Fettuccine with Shrimp Serves: 6
- 6 cups cooked Fettuccine
- 12 oz medium shrimp
- 10 oz frozen, chopped spinach, thawed
- 1 cup plain low-fat yogurt
- 1/4 cup crumbled feta cheese
- 2 garlic cloves, minced
- 1 tbsp minced dill
- 1 pinch fresh ground pepper
- Three minutes before the pasta is finished cooking, add the shrimp and spinach to the pot.
- Drain completely.
- Toss with the remaining ingredients and serve.
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