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Creamy Shrimp Fettuccine with Spinach and Tomatoes Recipe
Whip up this
shrimp fettuccine
coated in a light and creamy sauce tossed with spinach and tomatoes for a quick and delicious weeknight dinner!
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Dinner
Cuisine:
Italian, Mediterranean
Keyword:
easy pasta dinner, shrimp pasta recipe, shrimp pasta recipes, shrimp recipes
Servings:
4
serves
Author:
Katerina | Diethood
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
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