![closeup of skillet with creamy pasta, spinach, and shrimp](https://cdn.statically.io/img/www.allrecipes.com/thmb/kkKffYDMn8e4jg4bjvM0jFNUdrg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/8611703_Fettucine-with-Shrimp-Tomatoes-and-Spinach-Cream-Sauce_Brenda-Venable_4x3-9d6e4b7c9f494f35a619627691042ccd.jpg)
Ingredients
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8 ounces fettuccine
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1 tablespoon unsalted butter
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1 tablespoon olive oil
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4 cloves garlic, divided
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1 pound shrimp - peeled, deveined, and patted dry
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salt and freshly ground black pepper, as needed
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1/2 cup thinly sliced shallot (about 1 large shallot)
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1/2 teaspoon red pepper flakes
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2 cups halved cherry tomatoes
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1/4 cup minced flat-leaf parsley
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1/2 cup dry white wine
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2 cups fresh spinach, roughly chopped
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1 cup heavy cream
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flat-leaf parsley sprigs for garnish (optional)
Directions
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Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain; reserving about 1/2 cup pasta water.
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Meanwhile, heat butter and olive oil in a large skillet over medium heat until butter is melted. Slice 2 garlic cloves, add to the skillet, and cook until lightly browned, about 2 minutes. Remove garlic from the skillet and discard.
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Carefully add shrimp to the skillet with a pinch of salt and pepper. Cook until shrimp is pink, opaque, and curled into a “C” shape, 2 to 3 minutes per side. Remove from the skillet and keep warm.
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Add shallot to the skillet and cook, stirring, until softened, 2 to 3 minutes; stir in red pepper flakes. Mince remaining 2 garlic cloves; add to skillet and cook, stirring, until fragrant, about 30 seconds.
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Add sliced tomatoes, minced parsley, and white wine. Bring to a boil, and cook for 2 to 3 minutes. Stir in chopped spinach; cook until just wilted and bright green. Return cooked shrimp to the skillet; stir in cream. Season to taste with salt and pepper.
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Remove from heat. If sauce is too thick, stir in 1 tablespoon pasta water at a time, until desired consistency is achieved. Stir in pasta, and ladle into serving bowls. Garnish with additional flat leaf parsley sprigs.
Nutrition Facts (per serving)
540 | Calories |
30g | Fat |
30g | Carbs |
32g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 540 | |
% Daily Value * | |
Total Fat 30g | 39% |
Saturated Fat 17g | 83% |
Cholesterol 314mg | 105% |
Sodium 1148mg | 50% |
Total Carbohydrate 30g | 11% |
Dietary Fiber 3g | 10% |
Total Sugars 6g | |
Protein 32g | 65% |
Vitamin C 22mg | 25% |
Calcium 193mg | 15% |
Iron 2mg | 14% |
Potassium 687mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.