Fettuccine With Shrimp, Tomatoes, And Spinach Cream Sauce Recipe

Some recipes just feel like pure comfort on a plate, and this fettuccine with shrimp, tomatoes, and spinach cream sauce is one of those dishes. It’s indulgent yet surprisingly fresh, thanks to juicy cherry tomatoes and tender spinach. The combination of tender pasta, rich cream sauce, and perfectly cooked shrimp will have you feeling like you’re dining at a cozy trattoria in the heart of Italy. This is the kind of meal that feels special enough for date night but is simple enough to whip up on a busy weekday.

I’ve made this recipe countless times, and each time, it brings me back to one summer evening when my family gathered around the table, forks twirling, chatting away. There was something magical about the creamy sauce clinging to the fettuccine, the shrimp cooked just right, and the slight kick from the red pepper flakes. It’s one of those meals that creates memories.

Let’s dive into the story behind this dish, the secrets to perfect ingredients, and, of course, how to bring this recipe to life in your own kitchen.

this RECIPE

A little background on fettuccine with cream sauces

Fettuccine, a long and flat pasta, has its roots in Italy and is often paired with creamy, velvety sauces. dishes like this one build on that foundation by incorporating fresh vegetables and protein like shrimp to create a more well-rounded meal. Pairing shrimp with cream-based sauces has long been popular, especially in coastal regions where seafood is abundant.

This recipe also brings in a touch of Mediterranean flair with cherry tomatoes and spinach, adding color and brightness to balance the richness of the cream. It’s a modern spin on a classic idea—simple, wholesome ingredients that come together beautifully.

Let’s talk ingredients: fresh, bright, and essential

When you’re working with a dish that has just a handful of main components, quality is everything. Here’s the breakdown:

• Fettuccine: This pasta is perfect for cream sauces because its wide surface clings to the sauce beautifully. If you’re out of fettuccine, you can swap it for linguine or tagliatelle.
• Shrimp: Fresh shrimp are the star of this dish! Make sure they’re peeled, deveined, and patted dry to get that perfect golden sear. If you can’t find fresh shrimp, frozen shrimp work too—just thaw them completely before cooking.
• Cherry tomatoes: These add a burst of sweetness and acidity to the dish. Look for ones that are firm and brightly colored. In a pinch, grape tomatoes or even diced Roma tomatoes can work.
• Spinach: A handful of fresh spinach adds vibrant color and a hint of earthiness. Baby spinach works best, but you can use regular spinach (just chop it finely).
• Shallots and garlic: These aromatic ingredients create a flavorful base for the sauce. If shallots are hard to find, a small red onion can do the trick.
• Heavy cream: The backbone of the sauce, this adds richness. For a lighter version, you can use half-and-half or even evaporated milk, but the sauce won’t be as thick.
• Olive oil and butter: A mix of these fats ensures a silky sauce with a hint of nuttiness.

Kitchen gear: what you’ll need to make it easy

Here’s what I recommend to make this recipe stress-free:

• A large pot: You’ll need this to boil the fettuccine. Make sure it’s big enough to prevent the pasta from sticking together.
• A large skillet: This is where all the magic happens—from cooking the shrimp to building the sauce. A nonstick skillet works great, but stainless steel will give a lovely sear.
• Tongs or a pasta fork: These are handy for tossing the pasta with the sauce at the end.
• A sharp knife: For slicing shallots, mincing garlic, and chopping spinach, a reliable knife makes all the difference.
• A microplane or garlic press: If you want super-fine garlic, this tool is your best friend.

Step-by-step: how to make this creamy pasta perfection

Ready to cook? Here’s how to pull everything together, step by step:

1. Cook the fettuccine: Fill a large pot with salted water and bring it to a boil. Drop in the fettuccine and cook until al dente (usually around 8 minutes). Reserve about ½ cup of the starchy pasta water before draining. That pasta water will help you adjust the sauce later.
2. Cook the shrimp: Heat the butter and olive oil in a skillet over medium heat. Add sliced garlic and let it lightly brown—this step infuses the oil with garlicky goodness. Remove the garlic slices once browned (we just want their flavor, not their crunch). Add the shrimp in a single layer, sprinkle with salt and pepper, and cook for 2-3 minutes per side. They should be pink and curled into a “C.” Remove them from the skillet and set aside.
3. Sauté aromatics: Toss the shallots into the same skillet and cook until softened (about 2-3 minutes). Stir in red pepper flakes and the remaining minced garlic. Don’t skip this step—it’s where the sauce’s flavor starts to build!
4. Add the tomatoes and spinach: Stir in the halved cherry tomatoes and parsley. Let them cook for 2-3 minutes, just until the tomatoes release their juices. Then, add the chopped spinach and let it wilt.
5. Create the cream sauce: Lower the heat and stir in the heavy cream. Season with salt and pepper to taste, and let the sauce simmer gently for 2-3 minutes. If it’s too thick, add a splash of pasta water until it reaches the desired consistency.
6. Combine everything: Return the shrimp to the skillet, stir to coat them in the sauce, then add the drained fettuccine. Toss everything together until the pasta is well-coated and warmed through.
7. Serve and garnish: Ladle the pasta into bowls and sprinkle with extra parsley. If you’re feeling fancy, a little grated Parmesan would be delightful.

Variations to make it your own

This recipe is endlessly adaptable! Here are some ideas to switch it up:

• Gluten-free: Use gluten-free fettuccine or zucchini noodles for a low-carb option.
• Dairy-free: Swap the heavy cream for coconut cream or a cashew-based cream substitute. You can also use nutritional yeast for a cheesy flavor without dairy.
• Vegetarian: Skip the shrimp and load up on extra veggies like mushrooms, zucchini, or bell peppers.
• Spicier: Double the red pepper flakes or add a dash of cayenne for an extra kick.
• Herby: Stir in some fresh basil or oregano for added freshness.

How to serve and style your dish

For an inviting presentation, twirl the fettuccine into nests on each plate, making sure the shrimp are visible on top. Garnish with a sprig of parsley and maybe a few cherry tomato halves for color. Pair it with crusty garlic bread and a simple side salad to round out the meal.

Perfect drinks to pair

This pasta pairs beautifully with refreshing beverages. Here are a few favorites:

• Lemon iced tea: The citrus notes cut through the creaminess.
• Sparkling water with lime: A fizzy, light choice that keeps things refreshing.
• Cucumber-mint cooler: Blend cucumber, mint, lime juice, and a little honey with water for a spa-like drink.
• Apple spritzer: Mix apple cider with soda water and a splash of lemon for a crisp pairing.
• Homemade lemonade: Sweet, tangy, and always a crowd-pleaser.

Storage and reheating tips

This pasta is best enjoyed fresh, but leftovers are just as satisfying. Store it in an airtight container in the fridge for up to 3 days. To reheat, add a splash of cream or milk to the pasta before warming it in a skillet over low heat. This prevents the sauce from drying out. Avoid microwaving if possible—it can overcook the shrimp and make the sauce less creamy.

Adjusting for different serving sizes

Cooking for a crowd? Simply double or triple the recipe, but be sure to use a larger skillet so the sauce doesn’t overflow. For smaller portions, halve the ingredients but keep an eye on the sauce—it may cook down faster in smaller quantities.

Potential pitfalls and how to avoid them

• Overcooked shrimp: Keep an eye on them! Shrimp only need a couple of minutes per side.
• Too-thick sauce: Don’t forget to reserve that pasta water! It’s a lifesaver for thinning out the sauce without losing flavor.
• Mushy pasta: Always cook pasta to al dente. It’ll absorb some sauce as you toss it, so it’s better to undercook slightly.

Give this fettuccine a try!

This creamy fettuccine with shrimp, tomatoes, and spinach cream sauce is a recipe worth savoring. It’s comforting yet elegant, simple yet impressive. Whether you’re cooking for loved ones or treating yourself, this dish is bound to become a favorite. So grab your apron, pour yourself a refreshing drink, and let’s make some magic in the kitchen!

Frequently asked questions

1. Can I use frozen shrimp for this recipe?
Yes! Just thaw them completely and pat them dry before cooking.

2. What can I substitute for heavy cream?
Half-and-half, evaporated milk, or a plant-based cream alternative like coconut cream will work.

3. Is this dish spicy?
It has a slight kick from the red pepper flakes, but you can omit them for a milder flavor.

4. Can I make this ahead of time?
It’s best fresh, but you can prep the shrimp and chop the veggies in advance to save time.

5. What other protein can I use instead of shrimp?
Chicken or scallops would be delicious substitutes!

Print