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Fettuccine with Shrimp, Tomatoes, and Spinach Cream Sauce
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Quick and vibrant one-skillet shrimp fettuccine with creamy spinach-tomato sauce.
Ingredients:
  • 8 ounces fettuccine, cooked according to package instructions, drained
  • 1 Tablespoon unsalted butter
  • 1 Tablespoon olive oil
  • 4 cloves garlic, divided
  • 1 pound shrimp - peeled, deveined, and patted dry
  • Pinch salt
  • Pinch pepper
  • 1 large shallot, sliced thinly, about 1/2 cup
  • 1/2 teaspoon red pepper flakes
  • 2 cups cherry tomatoes, halved
  • 1/4 cup flat-leaf parsley, minced
  • 1/2 cup dry white wine
  • 2 cups fresh spinach, roughly chopped
  • 1 cup heavy cream
  • Additional flat leaf parsley sprigs for optional garnish
Instructions:
  • 1. Bring a large pot of lightly salted water to a vigorous boil. Cook the fettuccine until al dente, about 8 minutes. Drain, saving about 1/2 cup of pasta water.
  • In a large skillet over medium heat, melt butter with olive oil. Slice 2 garlic cloves, add to the skillet, and cook until lightly browned, about 2 minutes. Remove and discard the garlic.
  • Add shrimp to the skillet and season with a pinch of salt and pepper. Cook until shrimp turns pink, opaque, and curls into a “C” shape, about 2 to 3 minutes on each side. Transfer shrimp from the skillet and keep it warm.
  • Saute shallot in the skillet until softened for 2 to 3 minutes, then add red pepper flakes. Mince the remaining 2 garlic cloves and add to the skillet, cooking until fragrant for about 30 seconds.
  • Combine sliced tomatoes, minced parsley, and white wine in a skillet and bring to a boil. Cook for 2 to 3 minutes. Add chopped spinach and cook until wilted and bright green. Return cooked shrimp to the skillet, stir in cream, and season with salt and pepper to taste.
  • Take the sauce off the heat. If the sauce is too thick, gradually stir in 1 tablespoon of pasta water at a time until you reach the desired consistency. Add the pasta and transfer to serving bowls. Top with additional flat leaf parsley sprigs for garnish.

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