Description
Indulge in creamy fettuccine with shrimp, tomatoes, and spinach! A quick, flavorful pasta dish perfect for any occasion.
Ingredients
Scale
- 8 oz fettuccine
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 4 cloves garlic, divided (minced)
- 1 lb shrimp, peeled, deveined, and patted dry
- Salt and freshly ground black pepper, to taste
- ½ cup thinly sliced shallot (about 1 large shallot)
- ½ tsp red pepper flakes
- 2 cups halved cherry tomatoes
- ¼ cup minced flat-leaf parsley
- 2 cups fresh spinach, roughly chopped
- 1 cup heavy cream
- Flat-leaf parsley sprigs for garnish (optional)
Instructions
- 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.
- 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.
- 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!
- 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.
- 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.
- 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.
- 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.
Notes
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch