Whip up this Creamy Shrimp Fettuccine Pasta coated in a light and creamy sauce mixed with spinach and cherry tomatoes for a quick and delicious weeknight dinner!
Shrimp Fettuccine
Shrimp Fettuccine Pasta is a divine blend of shrimp, spinach, and cherry tomatoes, all swirled in a light, creamy sauce. This delightful dish is not only quick to whip up, but it’s perfect for both a weekday dinner and an impressive dish for dinner guests!
Not only is it a breeze to make – it’s ready in just 30 minutes. We’ve created a recipe that’s bursting with flavor and a touch lighter on the waistline, featuring a delicious combination of pasta tossed with vibrant spinach and juicy tomatoes.
While I’m more of a seafood lover than a pasta fan, the rest of my household would gladly savor pasta for every meal of the day if they could. The front runner on their top-rated pasta dishes is my Creamy Lemon Shrimp Pasta. Followed closely by Chicken Broccoli Pasta and this Creamy Garlic Butter Pasta.
I don’t understand the obsession with pasta, especially since it’s just a product of flour and water, but it is what it is, and I sometimes have to give in and make what 3/4 of this family wants. Hence, the creation of our beloved Shrimp Fettuccine, a dish that’s not only a hit with my family but one that’s admittedly delicious too!
How To Cook Shrimp
- Cooking shrimp is as easy as pie – it only takes a couple of minutes! Simply melt some butter in a large skillet over medium-high heat. Add shrimp, garlic, salt, and pepper. Keep stirring frequently and cook the shrimp until they turn pink. That’s all there is to it!
How To Create a Creamy Sauce For Shrimp Fettuccine
- Heat olive oil in a skillet and stir in halved cherry tomatoes; cook for 1 minute, or until just beginning to soften. Add garlic and cook for 20 seconds or until fragrant.
- Stir in chicken broth, softened cream cheese, milk, Italian seasoning, salt and pepper to the skillet; bring to a boil.
- Reduce heat; simmer 2 minutes, stirring constantly, or until slightly thickened.
- Stir in baby spinach and cook for 1 minute or until wilted.
- Add shrimp and cooked whole wheat fettuccine to the skillet; toss to coat.
- Stir in chopped fresh parsley and serve.
Tips for Seafood Pasta
- Pasta Matters: While any pasta can work with this recipe, using fettuccine ensures that the sauce adheres well to the noodles. If you’re not a fan of fettuccine, linguine could be a good alternative.
- The Right Cream: This recipe calls for cream cheese which provides a unique tangy flavor, but you could experiment with heavy cream or half and half for different levels of richness.
- Spice it Up: If you enjoy a kick, adding a pinch of red pepper flakes or a dash of cayenne can give this dish a pleasant heat.
- Reheating: If you have leftovers, reheat them gently on the stove, adding a splash of milk or broth to keep the sauce creamy.
This dish is easy enough to make on a weeknight, but also impressive enough to serve at your next dinner party. Plump shrimp marry perfectly with creamy fettuccine, and the burst of juicy tomatoes and tasty spinach add a unique twist to the overall texture and taste.
Remember, the best part about home cooking is making it your own, so don’t be afraid to experiment with different ingredients and flavors to find your perfect version of this dish! I intend to now head into the kitchen, pour myself a glass of wine, and make this creamy seafood deliciousness asap. You should do the same.
Shrimp Pasta Recipes To Try
- Garlic Butter Shrimp Pasta
- White Cheddar Shells and Cheese with Shrimp and Peas
- Coconut Lime Shrimp
- Lightened-Up Shrimp Fettuccine Alfredo
- Lemon Shrimp and Spinach with Spaghetti
ENJOY!
Creamy Shrimp Fettuccine with Spinach and Tomatoes Recipe
Ingredients
- 8 ounces fettuccine, whole wheat or regular
- 1 tablespoon unsalted butter
- 12 ounces uncooked large shrimp, peeled, tails removed, and deveined
- salt and fresh ground black pepper, to taste
- 3 cloves garlic, minced, divided
- ½ tablespoon olive oil
- 2 cups halved cherry tomatoes
- ¼ cup low-sodium fat-free chicken broth
- ⅓ cup reduced-fat cream cheese, softened
- ½ cup skim milk
- ¼ teaspoon salt
- ⅛ teaspoon fresh ground black pepper
- 1 teaspoon dried Italian seasoning
- 1 bag (6 ounces) baby spinach
- fresh chopped parsley, for garnish
Instructions
- Prepare the fettuccine according to the instructions on the package.
- Meanwhile, in a large nonstick skillet, melt butter over medium-high heat; add shrimp and season with salt and pepper.
- Stir in 1 clove minced garlic and continue to cook for 1 to 2 minutes, or until shrimp is pink and cooked through.
- Remove shrimp from skillet and set aside.
- Put the skillet back on the burner and heat olive oil over medium high heat.
- Add halved cherry tomatoes and cook for 1 minute, or until just beginning to soften.
- Stir in the rest of the garlic and cook for 20 seconds or until fragrant.
- Stir in the chicken broth, cream cheese, milk, seasonings, salt, and pepper; bring to a boil.
- Reduce heat; simmer 2 minutes, stirring constantly, until slightly thickened.
- Stir in spinach and cook for 1 more minute.
- Add shrimp and drained fettuccine to the skillet and toss to coat.
- Remove from heat and stir in chopped parsley.
- Serve.
Notes
- Shrimp: Choose large shrimp for a better bite.
- Pasta: Fettuccine or linguine works best with the sauce.
- Ingredients: Use fresh tomatoes and spinach for vibrant flavors.
- Cream: Experiment with cream cheese, heavy cream, or half-and-half.
- Spices: Add a pinch of red pepper flakes for a kick.
- Cooking Shrimp: Cook shrimp just until they turn pink to avoid dry and rubbery shrimp.
- Reheating: Reheat leftovers gently with a bit of milk or broth to keep the sauce creamy.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
