Shrimp Fettuccine
Whip up this shrimp fettuccine for a quick and delicious weeknight dinner! It has juicy garlic shrimp and tender pasta tossed in a light and creamy sauce with spinach and tomatoes.
Servings: 4 servings
Ingredients
- 8 ounces fettuccine whole wheat or regular
- 1 tablespoon unsalted butter
- 12 ounces large uncooked 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
- Cook the pasta. Prepare the fettuccine according to the instructions on the package.
- Sauté the shrimp. 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 the skillet and set aside.
- Sauté the tomatoes. Return the skillet to the stove 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.
- Make the sauce. Stir in the chicken broth, cream cheese, milk, seasonings, salt, and pepper, and bring the sauce to a boil. Reduce the heat and simmer for 2 minutes, stirring constantly, until slightly thickened.
- Combine. Stir in spinach and cook for 1 more minute. Add shrimp and drained fettuccine to the skillet and toss to coat.
- Serve. Remove from heat and stir in chopped parsley. Enjoy!
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
Calories: 388kcal | Carbohydrates: 49g | Protein: 29g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 233mg | Sodium: 459mg | Potassium: 449mg | Fiber: 0g | Sugar: 4g | Vitamin A: 650IU | Vitamin C: 20.5mg | Calcium: 229mg | Iron: 4.6mg
