Description
A creamy pasta dish featuring shrimp and fresh spinach in a rich Alfredo sauce.
Ingredients
Scale
- 8 oz fettuccine pasta
- 1 lb large shrimp, peeled and deveined
- 2 cups fresh spinach leaves
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Boil a large pot of salted water and cook the fettuccine according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Add the shrimp to the skillet and cook for 2-3 minutes on each side until pink and opaque. Remove shrimp from the skillet and set aside.
- Pour the heavy cream into the skillet and bring to a simmer. Stir in the grated Parmesan cheese until the sauce thickens.
- Add the fresh spinach to the sauce and cook until wilted, about 2 minutes.
- Return the cooked shrimp to the skillet and toss everything together. Season with salt and pepper to taste.
- Serve the sauce over the cooked fettuccine and mix well.
Notes
For a lighter version, substitute half-and-half for heavy cream. Pairs well with garlic bread.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Italian-American
Nutrition
- Calories: 550
- Sugar: 3g
- Fat: 28g
- Carbohydrates: 45g
- Protein: 35g