Fettuccine With Shrimp And Spinach - cooking recipe

Ingredients

1/2 c. part skim Ricotta cheese
1/2 c. nonfat plain yogurt
1/4 c. nonfat buttermilk
1/4 c. grated Parmesan cheese
1/2 tsp. chicken-flavored bouillon granules
1/4 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. crushed red pepper
1 lb. medium-size fresh shrimp, peeled and deveined
10 1/2 oz. fettuccine (uncooked)
2 c. shredded fresh spinach

Preparation

Combine the first 8 ingredients in a medium bowl; stir well. Set aside.
Bring 1 quart water to a boil in a large saucepan; add shrimp and cook 3 to 5 minutes.
Drain well; rinse with water and drain again.
Set shrimp aside.
Cook fettuccine in a Dutch oven according to package directions, omitting salt and fat; drain. Immediately return fettuccine to pan; add spinach and stir mixture well to combine.
Cover and let stand 1 to 2 minutes or until spinach wilts.
Add Ricotta mixture and shrimp, stirring well to combine.
Serve immediately.