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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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