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1 Tbsp Olive Oil 6-8 each Peeled Shrimp 1 Tbsp Garlic, minced 1/4 cup red bell peppers, sliced 1/4 cup green bell peppers, sliced 1/4 cup Red onions, sliced 2 oz. heavy cream 3 oz. Marinara 1/2 cup Spinach, chopped Creole seasoning to taste 1/4 cup tomatoes, diced Spinach Fettuccini as needed Parmesan Cheese as needed
Cook spinach fettuccini. Cool pasta and reserve for later use.
In a skillet, saute shrimp in olive oil. Add garlic, peppers and onions. When onions start to get translucent, add heavy cream and marinara. Stir to incorporate. Add chopped spinach and seasoning
Bring sauce to boil abd reduce until it coats the back of the spoon. Add tomatoes at the end and toss.