Fettuccine With Shrimp And Spinach

• 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

1. Combine the first 8 ingredients in a medium bowl; stir well. Set aside.
2. Bring 1 quart water to a boil in a large saucepan; add shrimp and cook 3 to 5 minutes.
3. Drain well; rinse with water and drain again.
4. Set shrimp aside.
5. 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.
6. Cover and let stand 1 to 2 minutes or until spinach wilts.
7. Add Ricotta mixture and shrimp, stirring well to combine.
8. Serve immediately.

ricotta cheese, nonfat plain yogurt, nonfat buttermilk, parmesan cheese, chickenflavored bouillon granules, garlic powder, salt, red pepper, shrimp, fresh spinach

Taken from www.cookbooks.com/Recipe-Details.aspx?id=856458 (may not work)