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Fettuccine is a flat, thick pasta that is ideal for holding onto creamy sauces like Alfredo. Its wide surface area allows the rich sauce to cling beautifully, ensuring that every bite is infused with flavor. When cooked to al dente, fettuccine provides a satisfying chew that complements the creamy sauce and tender shrimp perfectly.

Quick Shrimp and Spinach Alfredo Pasta

Discover the delightful combination of flavors in our Shrimply Delicious Spinach Alfredo Pasta. This elegant dish blends succulent shrimp, fresh spinach, and al dente fettuccine, all enveloped in a rich, creamy Alfredo sauce. Perfect for weeknight dinners or special occasions, this recipe balances simplicity and sophistication. Learn how to create a velvety sauce and master key cooking techniques to impress your family and friends. Enjoy a meal packed with flavor and nutrition that will tantalize your taste buds!
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Ingredients
  

8 oz fettuccine pasta

1 lb large shrimp, peeled and deveined

2 cups fresh baby spinach

2 tablespoons extra-virgin olive oil

3 cloves garlic, finely minced

1 cup heavy cream

1 cup freshly grated Parmesan cheese

Salt and freshly ground black pepper, to taste

1/4 teaspoon red pepper flakes (optional, for a spicy kick)

Fresh basil leaves, for garnish (optional)

Instructions
 

Cook the Pasta: Start by bringing a large pot of salted water to a rolling boil. Add the fettuccine pasta and cook according to the package instructions until it reaches al dente perfection. Once cooked, reserve 1/2 cup of the starchy pasta water, then drain the remaining water and set the pasta aside.

    Sauté the Shrimp: In a large skillet over medium heat, pour in the extra-virgin olive oil. When the oil is hot and shimmering, add the minced garlic and sauté for about 30 seconds, or until it releases a fragrant aroma. Next, add the peeled and deveined shrimp to the skillet. Season them generously with salt, pepper, and a sprinkle of red pepper flakes if using. Cook the shrimp for 2-3 minutes on each side until they turn a beautiful pink and are opaque throughout. Once done, transfer the shrimp to a plate and set aside.

      Prepare the Alfredo Sauce: In the same skillet where you cooked the shrimp (to capture all those delicious flavors), reduce the heat to low. Pour in the heavy cream and let it warm gently. Gradually add the freshly grated Parmesan cheese, stirring continuously until it's fully melted and the mixture is smooth and creamy. If you find the sauce too thick, slowly mix in a little of the reserved pasta water until you get your desired consistency.

        Combine: Toss the fresh baby spinach into the creamy Alfredo sauce, stirring until the leaves wilt—this should take about 1-2 minutes. Once the spinach is wilted, gently add the cooked fettuccine and the sautéed shrimp back into the skillet. Use tongs to toss everything together, ensuring the pasta and shrimp are well coated in the rich sauce.

          Serve: Take a moment to taste the dish and adjust the seasoning with additional salt and pepper if necessary. When ready, plate the pasta generously and, if desired, garnish with fresh basil leaves to add a pop of color and flavor. Dig into your Shrimply Delicious Spinach Alfredo Pasta and enjoy the delightful blend of flavors!

            Prep Time: 10 min | Total Time: 25 min | Servings: 4