Description
A delightful creamy shrimp fettuccine dish that combines fresh ingredients for a delicious meal.
Ingredients
Scale
- 8 oz fettuccine pasta
- 1 lb shrimp, peeled and deveined
- 2 cups fresh spinach, chopped
- 1 cup cherry tomatoes, halved
- 1 cup heavy cream
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- Grated Parmesan cheese, for serving
- Fresh basil leaves, for garnish
Instructions
- In a large pot of salted boiling water, cook the fettuccine according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the shrimp, season with salt and pepper, and cook until they turn pink, about 2-3 minutes per side. Remove the shrimp and set aside.
- In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
- Stir in the cherry tomatoes and cook until they begin to soften, about 2-3 minutes. Add the chopped spinach and cook until wilted.
- Pour in the heavy cream and bring to a gentle simmer. Add red pepper flakes if using. Stir to combine and let it simmer for 3-4 minutes.
- Add the cooked fettuccine and shrimp back into the skillet. Toss gently to coat the pasta with the cream sauce.
- Plate the fettuccine and sprinkle with grated Parmesan cheese and fresh basil for a beautiful presentation.
Notes
- Feel free to adjust the amount of red pepper flakes to your spice preference.
- This dish pairs well with garlic bread and a light salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 250mg