This creamy fettuccine is packed with juicy shrimp, fresh tomatoes, and vibrant spinach. It’s like a warm hug in a bowl, perfect for any night of the week!
Whenever I make this dish, I feel like a gourmet chef! Plus, the bright colors make it so inviting. Serve with some garlic bread, and you’re all set for a cozy dinner! 🍤🍝
Key Ingredients & Substitutions
Fettuccine Pasta: This flat pasta is perfect for holding creamy sauces. If you’re out of fettuccine, you can use spaghetti or linguine as a substitute. They cook similarly and taste great!
Shrimp: Fresh large shrimp make the dish feel special, but frozen shrimp can work too. Just thaw them overnight in the fridge or run them under cold water for a quick fix. For a veggie option, try sautéed mushrooms or hearty tofu!
Cherry Tomatoes: These add a burst of flavor and color. If you can’t find cherry tomatoes, you can use grape tomatoes or regular diced tomatoes. Roasted red peppers also make a tasty alternative.
Spinach: Baby spinach is tender and quick to wilt, but you could use kale or Swiss chard. Just chop them into smaller pieces to ensure they cook nicely. If using frozen spinach, make sure to drain it well!
Heavy Cream: This creates a rich, creamy sauce. For a lighter version, use half-and-half, or swap in coconut cream for a dairy-free alternative. Just be mindful that the flavor will change slightly!
How Do You Achieve the Perfect Creamy Sauce?
The creamy sauce is what ties this dish together. Here’s how to make sure it turns out just right:
- After adding the cream, keep the heat at medium-low. This prevents the sauce from boiling and ensures a smooth, creamy texture.
- Mix in the grated Parmesan gradually; this will help it melt evenly and blend well into the sauce.
- If your sauce is too thick, a splash of pasta water can help thin it out while adding flavor. Just save some before draining your pasta!
- Finally, adjust seasonings to your taste. A pinch of salt or more red pepper flakes can enhance the flavor beautifully.
How to Make Creamy Fettuccine with Shrimp, Tomatoes & Spinach
Ingredients You’ll Need:
For the Pasta:
- 12 oz fettuccine pasta
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
For the Sauce:
- 3 cloves garlic, minced
- 1 pint cherry tomatoes, halved
- 4 cups fresh baby spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper, to taste
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This delicious recipe will take about 25 minutes in total. You’ll spend roughly 10 minutes prepping and cooking the pasta, while the shrimp and sauce should be ready in about 15 minutes. A quick, satisfying meal awaits!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add the fettuccine and cook it according to the package instructions until it’s al dente, which usually takes about 8-10 minutes. Once cooked, drain the pasta and set it aside.
2. Prepare the Shrimp:
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper, then add them to the skillet. Cook the shrimp for about 2 minutes on each side, until they are pink and opaque. Once done, remove them from the skillet and set them aside on a plate.
3. Make the Sauce:
In the same skillet, add the minced garlic and sauté for about 1 minute, until it becomes fragrant. Next, add the halved cherry tomatoes and cook them for 3-4 minutes, letting them soften. Then, stir in the fresh baby spinach and cook until it’s wilted, which should take about 2 minutes.
4. Combine the Cream and Cheese:
Reduce the heat to medium-low and pour in the heavy cream. Stir to combine with the vegetables, and then add in the grated Parmesan cheese and red pepper flakes if you’re using them. Let this mixture cook for about 3-5 minutes, allowing the sauce to slightly thicken.
5. Bring it All Together:
Return the cooked shrimp back to the skillet and toss them in the creamy sauce until they are well coated. Then, add the drained fettuccine to the skillet and gently toss everything together until combined and heated through.
6. Serve and Enjoy:
Give the dish a taste, and adjust the seasoning with more salt and pepper if needed. Serve your creamy fettuccine immediately, garnished with freshly chopped parsley and extra Parmesan cheese if desired.
Enjoy your delightful creamy fettuccine with shrimp, tomatoes, and spinach! It’s a comforting meal that’s sure to impress family and friends!
FAQ for Creamy Fettuccine with Shrimp, Tomatoes & Spinach
Can I Use Frozen Shrimp for This Recipe?
Absolutely! If using frozen shrimp, be sure to thaw them first. You can do this overnight in the refrigerator or quickly in a sealed bag submerged in cold water. Pat them dry before cooking to ensure they sear properly.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half instead of heavy cream. For a dairy-free alternative, try coconut cream, but keep in mind it will add a slight coconut flavor to the sauce.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stove over low heat, adding a splash of milk or cream to help bring back the creamy texture.
Can I Add Other Vegetables?
Definitely! Feel free to incorporate other vegetables like bell peppers, zucchini, or asparagus. Just make sure to adjust the cooking time so everything is cooked through, but still tender and vibrant!
