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shrimp fettuccine with spinach and tomatoes.

Creamy Shrimp Fettuccine with Spinach and Tomatoes Recipe

Katerina | Diethood
Whip up this shrimp fettuccine coated in a light and creamy sauce tossed with spinach and tomatoes for a quick and delicious weeknight dinner! 
Servings : 4 serves
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 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
  • cup reduced-fat cream cheese, softened
  • ½ cup skim milk
  • ¼ teaspoon salt
  • teaspoon fresh ground black pepper
  • 1 teaspoon dried Italian seasoning
  • 1 bag (6 ounces) baby spinach
  • fresh chopped parsley, for garnish


  • 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.


  • 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.


Calories: 388 kcal | Carbohydrates: 49 g | Protein: 29 g | Fat: 9 g | Saturated Fat: 4 g | Cholesterol: 233 mg | Sodium: 459 mg | Potassium: 449 mg | Fiber: 0 g | Sugar: 4 g | Vitamin A: 650 IU | Vitamin C: 20.5 mg | Calcium: 229 mg | Iron: 4.6 mg

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.

Course: Dinner
Cuisine: Italian, Mediterranean
Keyword: easy pasta dinner, shrimp pasta recipe, shrimp pasta recipes, shrimp recipes