Creamy Fettuccine With Shrimp, Tomatoes, and Spinach Recipe

Creamy pasta nights reach new heights with this decadent fettuccine with shrimp, tomatoes, and spinach cream sauce that promises restaurant-quality flavors right in your kitchen.

Succulent shrimp nestled among silky noodles create a delightful dance of textures and tastes.

Each twirl of pasta captures the vibrant essence of fresh ingredients blended into a luxurious sauce.

Tender spinach leaves add a subtle earthiness that complements the sweet marine notes of perfectly cooked shrimp.

Ripe tomatoes burst with bright acidity, cutting through the richness of the cream.

Weeknight dinner just got an elegant upgrade with this simple yet sophisticated dish.

Prepare to fall in love with every single bite of this irresistible pasta creation.

What You’ll Need For Shrimp Spinach Fettuccine

• Fettuccine: A classic long, flat Italian pasta that serves as the perfect base for this creamy, seafood-rich dish.
• Shrimp: Tender, succulent seafood that adds protein and a delicate oceanic flavor to the recipe.
• Cherry Tomatoes, Spinach, Shallots, Garlic: Fresh vegetables that provide depth, color, and vibrant flavors to the sauce.

• Heavy Cream: Creates a rich, smooth, and luxurious texture for the sauce.
• Parsley: Adds a fresh, bright, and aromatic finish to the dish.

• Salt, Black Pepper, Red Pepper Flakes: Enhance and balance the overall flavor profile of the recipe.
• Butter, Olive Oil: Provide a golden base for sautéing and add richness to the dish.

How To Make Shrimp Pasta With Cream Sauce

Step 1: Boil Pasta

Fill a large pot with water and add salt.

Cook fettuccine until it reaches al dente texture.

Drain pasta, reserving some starchy cooking water for later use.

Step 2: Cook Shrimp

• Butter
• Olive oil

Briefly sauté garlic, then remove.

Add shrimp and cook until they turn pink and curl.

Remove shrimp from pan and set aside.

Step 3: Create Sauce Base

• Shallots
• Red pepper flakes
• Minced garlic

• Cherry tomatoes
• Parsley

Cook until tomatoes start to break down.

Incorporate spinach and let it wilt into a vibrant green color.

Step 4: Blend Ingredients

Pour heavy cream into the skillet.

Return cooked shrimp to the pan.

Simmer gently and adjust sauce consistency with reserved pasta water.

Season with salt and pepper to taste.

Step 5: Combine Pasta and Sauce

Toss fettuccine into the creamy sauce, ensuring each pasta strand is fully coated.

Stir thoroughly to distribute ingredients evenly.

Step 6: Plate and Garnish

Transfer to serving bowls.

Sprinkle additional fresh parsley on top if desired.

Serve immediately while hot.

Cooking Tips For Creamy Shrimp Fettuccine

• Reserve the starchy pasta water to adjust sauce consistency and add depth of flavor to your creamy dish.
• Cook shrimp just until they turn pink and curl up to prevent rubbery texture and maintain tender, juicy results.
• Brown garlic briefly to infuse oil with flavor, then remove to prevent burning and bitter taste.
• Add spinach last and cook only until it wilts to preserve bright green color and maintain nutrients.
• Simmer sauce gently and use reserved pasta water to thin if needed, ensuring smooth and perfect consistency.

Storing And Reheating Shrimp Fettuccine Smoothly

• Store leftovers in an airtight container within 2 hours of cooking. Keep in the refrigerator for up to 3 days, ensuring the container is sealed tightly to maintain freshness and prevent bacterial growth.
• Place pasta in a microwave-safe dish, sprinkle a few drops of water to prevent drying, and cover with a damp paper towel. Heat in 30-second intervals, stirring between each interval until thoroughly warmed.
• Warm gently in a skillet over medium-low heat, adding a splash of cream or water to revive the sauce's creamy consistency. Stir continuously to prevent sticking and ensure even heating.
• Transfer to a freezer-safe container, leaving some space for expansion. Freeze for up to 1 month. Thaw overnight in the refrigerator before reheating to preserve the texture and flavor of shrimp and pasta.

What Goes Well With This Shrimp Pasta Dish

• Perfectly Paired Wine Selection: Choose a crisp, acidic white wine like Pinot Grigio or Sauvignon Blanc to cut through the creamy sauce and complement the shrimp's delicate flavor.
• Zesty Side Salad Companion: Prepare a light arugula salad with lemon vinaigrette to balance the richness of the pasta, adding a fresh, peppery contrast that enhances the overall meal experience.
• Crusty Bread Sidekick: Serve warm, garlic-rubbed ciabatta or sourdough bread to soak up the delicious cream sauce, providing a perfect textural complement and extra flavor dimension to the dish.
• Refreshing Beverage Boost: Mix a classic Italian spritz with Prosecco, Aperol, and a splash of soda water to cleanse the palate and add a bright, bubbly element that matches the pasta's vibrant profile.

Flavor Variations For Shrimp Cream Pasta

• Gluten-Free Pasta Option: Swap traditional fettuccine with gluten-free rice or chickpea pasta for those with wheat sensitivities, maintaining the same delicious creamy sauce and shrimp.
• Dairy-Free Adaptation: Replace heavy cream with coconut milk or cashew cream, and use plant-based butter to create a lighter, lactose-free version of the dish that still delivers rich flavor.
• Vegetarian Transformation: Substitute shrimp with grilled portobello mushrooms or roasted cauliflower florets, keeping the spinach cream sauce and all the original seasonings for a hearty plant-based alternative.
• Low-Carb Zucchini Noodle Version: Use spiralized zucchini noodles instead of pasta to create a lighter, lower-carbohydrate meal while preserving the creamy sauce and seafood elements.

FAQs

• Can I use frozen shrimp for this recipe?

Absolutely! Just thaw them completely and pat dry before cooking. Make sure to remove any excess moisture to help them sear properly and prevent a watery sauce.

• Is there a dairy-free alternative for the cream sauce?

Yes, you can substitute heavy cream with coconut milk or a cashew cream. These alternatives will provide a similar creamy texture while keeping the dish lighter and dairy-free.

• What if I don't have fresh spinach?

Frozen spinach works perfectly fine. Just thaw and squeeze out excess water before adding to the sauce. You’ll still get that beautiful green color and nutritional boost.

• How spicy will the dish be with red pepper flakes?

The amount of red pepper flakes provides a mild, gentle heat. If you’re sensitive to spice, start with a pinch and add more to taste. You can always increase the heat, but you can’t take it away once it’s mixed in.

What Makes This Shrimp Fettuccine Creamy And Bright

• This creamy shrimp pasta delivers restaurant-quality flavor with minimal effort.
• The recipe comes together in under 30 minutes, making it perfect for weeknight dinners or spontaneous dinner parties.
• Minimize kitchen cleanup by preparing the entire dish in a single pan, saving time and reducing dishwashing hassle.
• Swap ingredients like adding different herbs or adjusting spice levels to match your taste preferences, making this recipe incredibly versatile.

Fettuccine With Shrimp, Tomatoes, And Spinach Cream Sauce Recipe

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4.9 from 37 reviews

• Total Time: 25 minutes
• Yield: 4 1x

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Description

Silky fettuccine with shrimp dances in a luscious tomato and spinach cream sauce, bringing Mediterranean flavors to your plate. Creamy, elegant, and simple, this dish promises restaurant-quality comfort that will delight your senses.

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Ingredients

Scale 1x2x3x

Protein:

• 1 pound (454 grams) shrimp, peeled, deveined, and patted dry

Pasta:

• 8 ounces (226 grams) fettuccine

Vegetables and Aromatics:

• 2 cups halved cherry tomatoes
• 2 cups fresh spinach, roughly chopped
• 1/2 cup thinly sliced shallot (about 1 large shallot)
• 4 cloves garlic, divided (minced)
• 1/2 teaspoon red pepper flakes

Dairy and Cream:

• 1 cup heavy cream
• 1 tablespoon unsalted butter

Herbs and Seasonings:

• 1/4 cup minced flat-leaf parsley
• Salt and freshly ground black pepper, to taste
• Flat-leaf parsley sprigs for garnish (optional)

Oils:

• 1 tablespoon olive oil

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Instructions

1. Bring a large pot of generously salted water to a rolling boil at high heat. Cook fettuccine until perfectly al dente, typically 8-10 minutes. Drain pasta, reserving 1/2 cup of starchy cooking water for later use.
2. Melt butter and olive oil in a large skillet over medium-high heat. Quickly sauté sliced garlic until lightly golden, then remove to prevent burning. Add shrimp to the infused oil, seasoning with salt and pepper. Cook shrimp for 2-3 minutes until they turn pink and curl, then transfer to a separate plate.
3. In the same skillet, sauté shallots until translucent. Sprinkle red pepper flakes and add minced garlic, stirring for 30 seconds until aromatic. Introduce halved cherry tomatoes and cook for 2 minutes. Fold in fresh spinach and watch it wilt dramatically into a vibrant green.
4. Pour heavy cream into the skillet, creating a luscious base. Return shrimp to the mixture and simmer gently. If sauce appears too thick, incorporate reserved pasta water to achieve desired consistency. Adjust seasoning with salt and pepper.
5. Toss cooked fettuccine directly into the creamy sauce, ensuring each pasta strand is luxuriously coated. Garnish with fresh chopped parsley and serve immediately while piping hot.

Notes

• Choose high-quality, fresh shrimp for the best flavor and texture, ensuring they are deveined and cleaned properly before cooking.
• Keep the pasta water as a secret weapon to adjust sauce consistency and add a silky, starchy quality to the final dish.
• Avoid overcooking shrimp by removing them from heat when they turn pink and curl slightly to prevent rubbery texture.
• Use fresh spinach for a vibrant green color and crisp texture, adding it at the last moment to maintain its nutrients and bright appearance.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner
• Method: Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 575
• Sugar: 3 g
• Sodium: 700 mg
• Fat: 26 g
• Saturated Fat: 15 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 57 g
• Fiber: 3 g
• Protein: 30 g
• Cholesterol: 200 mg