Creamy Shrimp Fettuccine Pasta – For a quick and delicious weeknight dinner, whip up this shrimp fettuccine coated in a light and creamy sauce prepared with spinach and cherry tomatoes!
SHRIMP FETTUCCINE
A must try creamy shrimp fettuccine! It is SO easy to make and is ready in about 30 minutes. Also, this shrimp pasta tossed with spinach and tomatoes, is big on flavor and a bit easier on the waistline.
Friends, I’mma tell you somethin’. I am NOT a pasta lover. Far from it. Buuut, the rest of this household can and will live on it thrice a day, if they could. On their Top 5 Pasta Dinners, it’s my Creamy Lemon Shrimp 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.
ENTER Shrimp Fettuccine. My little family can’t get enough of it and for good reasons; it’s really delicious! While I’m perfectly content eating only the shrimp with a side of the creamy sauce, serving it over some whole wheat fettuccine ain’t that bad.
HOW DO YOU COOK SHRIMP?
EASY! As in, it takes 2 minutes.
- Melt butter in a large skillet over medium high heat. Add shrimp, garlic, salt and pepper.
- Stirring frequently, cook the shrimp for about 2 minutes, or until pink.
- That’s it!
For this recipe, after cooking the shrimp, you will remove them from the skillet and set aside; place the skillet back on the burner.
HOW TO MAKE A CREAMY SAUCE FOR THIS SHRIMP PASTA:
- In a large nonstick skillet (or the skillet that we used for the shrimp), heat olive oil and stir in halved cherry tomatoes; cook for 1 minute, or until just beginning to soften. Add garlic and cook for 30 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.
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.
I intend to now head into the kitchen, pour myself a glass of wine, and make this creamy shrimp fettuccine, asap. You should do the same.
MORE SHRIMP PASTA RECIPES:
- 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!
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TOOLS AND INGREDIENTS USED IN THIS RECIPE
Creamy Shrimp Fettuccine with Spinach and Tomatoes Recipe
Ingredients
- 8 ounces whole wheat fettuccine or regular fettuccine
- 1 tablespoon unsalted butter
- 12 ounces uncooked large shrimp, peeled, tails removed, and deveined
- salt and fresh ground pepper, to taste
- 3 cloves garlic, minced, divided
- 1/2 tablespoon olive oil
- 2 cups halved cherry tomatoes
- 1/4 cup low-sodium fat-free chicken broth
- 1/3 cup reduced-fat cream cheese, softened
- 1/2 cup skim milk
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground 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 30 more seconds, or until fragrant.
- Stir in 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
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.
Slow Cooker
Freezer Friendly
One Pot
Low Carb
Instant Pot
Gluten Free
Keto
Chicken
Beef
Absolute Y U M I made lots of the sauce when I had glut of tomatoes & spinach in garden over Summer/autumn & froze containers of it – one defrosting along with the prawns on bench now ready to so easily put together tonight . . . . . Last week of official winter here in New Zealand so great still to have with home grown.
That’s great! I’m really glad you enjoyed it! Thank YOU! 🙂
Made this for dinner in a pinch. Googled the ingredients I found in the fridge and freezer. This recipe came up and so glad it did. My kids and parents loved it! I used can tomatoes and substituted cream cheese for sour cream. Everything was delicious
That’s great! I am very glad you and your family enjoyed it! Thank YOU! 🙂
That’s great! I am very glad you and your family enjoyed it! Thank YOU! 🙂
Wonderful use of all my tomatoes! I added 4 cups instead of 3 and garlic powder. Fresh basil at the end. Delightful and yummy!
That’s great! I am very glad you enjoyed it! Thank YOU! 🙂
How much is one serving?
I have one complaint about this recipe. My husband came home to this for dinner and after enjoying every bite said I must really have this stay at home Mom thing (I’m at home right now due to covid) down pat and that the kids must have been easy today for me to have made such an outstanding dinner. He now has the same expectations for future dinners. This is going to be an issue. Seriously though, such a delicious and easy recipe and so so so yummy.
😀 😀 …I am very happy you enjoyed it! Thank you so much! 🙂
Do I have to add the tomatoes, I don’t eat them. I know it adds a nice color to the recipe, but could I leave them out??? Sooo want to try this recipe.
Thanks
Hi!
Sure, just leave them out. They add color, as well as a bit of sweetness to the dish, but if you don’t care for tomatoes, no biggie. 😊
My family loved this dish. I used broccoli instead of spinach. Delicious!
Absolutely delicious! Thank you! So nice to have a low cal pasta dish. Added some artichoke hearts to this just to give it another veggie. Can’t wait to make it again!
Oh YUM! This is such an awesome combination of ingredients!
This is such an amazing dinner any night of the week!
This looks absolutely delicious! Yummy!
The addition of spinach and cherry tomatoes takes this pasta to the next level.
This has me dreaming about it. I love shrimp and pasta, so this is right up my alley.
I’m so in love with this meal. It looks incredible!
Everyone here loves pasta, and I can always use some new ideas! This looks delicious!
This looks so flavorful and I love all the color.
I love this! It looks so tasty!
I am the opposite of our family! I’m the big pasta lover and the other 3 could take it or leave it. I do wish I were of their mindset, but I bet I could convince them with this shrimp fettuccine.
Pasta dishes are always a family favorite! Can’t wait to try this!!
Wow, loving this! Such a great meal for spring!
This dish would totally win my husband over!
I love seafood pasta so much!
When do you add the spinach?
So sorry about that! I just updated it – the spinach goes in a little bit before adding in the cooked pasta and shrimp.
This has me literally salivating! Definitely making this soon!