Creamy Shrimp and Tomato Fettuccine

Name: Creamy Shrimp and Tomato Fettuccine
Total time: 40 min
Yield: 4
Ingredients: 200g fettuccine, cooked and drained; 15g unsalted butter; 15ml olive oil; 4 cloves garlic; 450g shrimp, peeled, deveined, and patted dry; Pinch of salt; Pinch of pepper; 1 large shallot, thinly sliced (about 1/2 cup); 1/2 tsp red pepper flakes; 300g cherry tomatoes, halved; 15g flat-leaf parsley, minced; 120ml dry white wine; 200g fresh spinach, roughly chopped; 240ml heavy cream; Salt and pepper, to taste; Additional flat-leaf parsley sprigs for optional garnish

A delightful one-skillet fettuccine dish with shrimp, tomatoes, and a creamy spinach sauce that's quick and bursting with fresh flavors.

40 min

easy

540kcal

calories

30g

carbohydrates

30g

fat

fiber

32g

protein

1148mg

sodium

sugar

Ingredients

200g fettuccine, cooked and drained

15g unsalted butter

15ml olive oil

4 cloves garlic

450g shrimp, peeled, deveined, and patted dry

Pinch of salt

Pinch of pepper

1 large shallot, thinly sliced (about 1/2 cup)

1/2 tsp red pepper flakes

300g cherry tomatoes, halved

15g flat-leaf parsley, minced

120ml dry white wine

200g fresh spinach, roughly chopped

240ml heavy cream

Salt and pepper, to taste

Additional flat-leaf parsley sprigs for optional garnish

Directions

Step 1

In a large pot, bring lightly salted water to a boil. Cook the fettuccine until al dente, about 8 minutes. Drain, reserving about 120ml of pasta water.

Step 2

In a large skillet over medium heat, melt the butter with olive oil. Slice 2 cloves of garlic, add to the skillet, and cook until lightly browned, about 2 minutes. Remove garlic from the skillet and discard.

Step 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.

Step 4

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

Step 5

Add the sliced tomatoes, minced parsley, and white wine to the skillet. 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, stir in the cream, and season to taste with salt and pepper.

Step 6

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