Spinach Shrimp Fettuccine
Creamy Spinach Shrimp Fettuccine made with garlic, parmesan, lemon, and fresh spinach—quick, elegant, and packed with flavor for an easy weeknight dinner.
Ingredients
- Fettuccine Pasta: 12 oz
- Olive Oil: 2 tablespoons
- Shrimp: 1 lb, peeled and deveined
- Garlic: 4 cloves, minced
- Baby Spinach: 4 cups
- Heavy Cream: 1 cup
- Parmesan Cheese: 3/4 cup, freshly grated
- Lemon Juice: 2 tablespoons
- Pasta Water: 1/2 cup (reserved from cooking)
- Salt & Pepper: To taste
Instructions
- Preheat Your Equipment: Bring a pot of salted water to a boil and heat a large skillet over medium heat.
- Combine Ingredients: Cook fettuccine until al dente, reserve 1/2 cup pasta water, and drain.
- Prepare Your Cooking Vessel: In the skillet, heat olive oil, cook shrimp 2 minutes per side until pink. Remove and set aside.
- Assemble the Dish: Add garlic to skillet, cook for 1 minute. Add cream and simmer for 2–3 minutes. Stir in parmesan, lemon juice, and pasta water.
- Cook to Perfection: Add pasta, shrimp, and spinach. Toss gently until spinach wilts and sauce coats everything.
- Finishing Touches: Taste and adjust seasoning. Add more cheese or lemon if needed.
- Serve and Enjoy: Plate immediately with extra parmesan and pepper on top.
Notes
- Use freshly grated parmesan for best texture.
- Add a pinch of chili flakes for a spicy kick.
- Don’t overcook the shrimp—just pink is perfect.
Find it online: https://dishmio.com/spinach-shrimp-fettuccine/