Fettuccine with Shrimp, Tomatoes, and Spinach Cream Sauce

Name: Fettuccine with Shrimp, Tomatoes, and Spinach Cream Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cups Cherry Tomato; 8 oz Fettuccine Pasta; 0.25 cup Fresh Parsley; 4 whole Garlic; 1 cup Heavy Cream; 1 tbsp Olive Oil; 0.5 tsp Red Pepper Flakes; 1 pinch Salt; 1 whole Shallot; 1 lb Shrimp; 2 cups Spinach; 1 tbsp Unsalted Butter; 0.5 cup White Wine

Dinner 🍽️Lunch 🥪 Italian 🇮🇹 High-Protein 💪Low-Sodium Sugar-Free Pescatarian 🐟

Fettuccine with Shrimp, Tomatoes, and Spinach Cream Sauce pairs tender pasta with juicy shrimp, sweet cherry tomatoes, and wilted spinach in a white-wine cream sauce accented by garlic and a gentle chile warmth. It’s rich yet bright, with fresh herbs lifting the flavors. Ideal for a cozy weeknight dinner when you want something satisfying without feeling heavy.

Prep10 mins
Cook20 mins
Serves4
DifficultyEasy

1

Fill a large pot with lightly salted water and bring it to a rolling boil. Cook the fettuccine at a boil until tender yet slightly firm to the bite, about 8 minutes. Drain, reserving about 1/2 cup of the pasta water.
2

Meanwhile, heat the butter and olive oil in a large skillet over medium heat until the butter melts. Roughly slice 2 garlic cloves, add them to the skillet, and cook until lightly browned, about 2 minutes. Remove the garlic from the skillet and discard.
3

Carefully add the shrimp to the skillet with a pinch of salt and pepper. Cook until the shrimp is pink, opaque, and curled into a C shape, 2 to 3 minutes per side. Remove from the skillet and keep warm.
4

Add the shallot to the skillet and cook, stirring, until softened, 2 to 3 minutes; stir in the red pepper flakes. Mince the remaining 2 garlic cloves; add to the skillet and cook, stirring, until fragrant, about 30 seconds.
5

Add the tomatoes, parsley, and white wine. Bring to a boil and cook for 2 to 3 minutes. Stir in the chopped spinach and cook until just wilted and bright green. Return the cooked shrimp to the skillet and stir in the cream. Season to taste with salt and pepper.
6

Remove from the heat. If the sauce is too thick, stir in 1 tablespoon of pasta water at a time until you reach the desired consistency. Stir in the pasta and ladle into serving bowls. Garnish with additional flat-leaf parsley sprigs.