Greek Fetaccine (Fettuccine)

4 tbsp (½ stick) of salted butter

1 red onion, diced

1 green bell pepper, diced

1 tbsp of sliced, crushed or minced garlic. 5 to 6 cloves

2 cups of garlic broth (I used 2 tsp of Garlic Better Than Bouillon 2 cups of water but you can also use Chicken Better Than Bouillon/chicken broth instead and it will still be great)

3 cups of marinara sauce (use a good one like Victoria or Rao’s)

2 tsp of dried sweet basil

1 tsp of Cavendar’s Greek Seasoning (optional)

1 lb (1 box) of Fettuccine

5-8 oz of baby spinach

1 lb of raw shrimp, peeled & deveined

A heaping ¼ cup of Tzatziki (or Greek yogurt)

1 to 2 cups of Kalamata olives, pitted and sliced (or unsliced is fine too)

1 to 2 cups of crumbled Feta cheese, plus more for topping

Note: Ingredients may have been altered from the original.

Directions at pressureluckcooking.com

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