Ronzoni Fettuccine In Zimino
Prep Time: 25 min.
Start to Finish: 35 min.
1 pkg. (12 oz.) RONZONI Roasted Garlic Fettuccine, uncooked
3 tablespoons butter or margarine
1 lb. fresh medium shrimp, peeled and deveined
1/2 teaspoon garlic salt
1/4 to 1/2 teaspoon crushed dried red pepper
1/2 lb. fresh escarole or spinach, cut into thin strips
1 can (14-1/2 oz.) whole tomatoes, drained and finely chopped
1/4 cup reserved pasta cooking water*
Grated Parmesan cheese
Cook pasta according to package directions; *reserve 1/4 cup cooking water when draining pasta. Meanwhile, in large skillet over medium-high heat, melt butter. Sprinkle shrimp evenly with garlic salt; cook 1 minute on each side or until shrimp just turn pink. Stir in spinach and red pepper flakes; cover and cook until escarole wilts, about 3 minutes, stirring occasionally. Add tomato and 1/4 cup pasta cooking water; cook 3 minutes or until tomato softens. Toss hot pasta and seafood sauce; sprinkle with cheese. 9 servings (1 cup each).
Source: Ronzoni Pasta website, 2001 (accessed on the Archive.org Wayback Machine)