Description
A delicious creamy fettuccine pasta with shrimp, sun-dried tomatoes, and spinach.
Ingredients
Scale
- 12 oz fettuccine pasta
- 1 lb shrimp peeled and deveined
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1/2 cup sun dried tomatoes chopped
- 2 cups fresh spinach
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and black pepper to taste
Instructions
- Cook pasta in salted water according to package directions until al dente then reserve 1/2 cup pasta water and drain.
- Heat olive oil in a large skillet over medium heat then season shrimp with salt and pepper and cook for 2 to 3 minutes per side until pink then remove and set aside.
- In the same skillet, add garlic and sun dried tomatoes and sauté for 30 seconds until fragrant.
- Pour in heavy cream and Italian seasoning then simmer for 3 to 4 minutes stirring often until slightly thickened.
- Add spinach and cook until wilted then stir in Parmesan cheese until melted and smooth.
- Return shrimp and cooked pasta to the skillet adding reserved pasta water as needed and toss gently until coated.
- Taste, adjust seasoning, and serve immediately for best texture.
Notes
- For a lighter version, consider using half-and-half instead of heavy cream.
- Make sure not to overcook the shrimp to maintain its texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg