This creamy fettuccine dish is a dream come true! With juicy shrimp, fresh tomatoes, and vibrant spinach, it’s a colorful plate that tastes amazing.
Honestly, who can resist a pasta dish that looks so good and has all those flavors? I love whipping this up for dinner—it’s quick, easy, and feels fancy without any fuss!
Key Ingredients & Substitutions
Fettuccine Pasta: While fettuccine is classic, you can swap it for any pasta you have on hand, like spaghetti or penne. Gluten-free pasta works well too!
Shrimp: Fresh shrimp is fantastic, but if it’s not available, frozen shrimp can be a great substitute. Just make sure to thaw them properly first.
Heavy Cream: You can use half-and-half for a lighter option, or even coconut milk for a dairy-free version. The sauce will be different but still tasty!
Cherry Tomatoes: Any ripe tomatoes will do, or try sun-dried tomatoes for a deeper flavor. Canned diced tomatoes are also a solid alternative!
Spinach: Fresh spinach gives a bright color but feel free to use other greens like kale or arugula. Just adjust cooking time for sturdier greens.
How Can You Ensure Flavorful Shrimp?
Cooking shrimp perfectly can be tricky! Here’s how to get juicy and flavorful shrimp:
- Make sure your oil is hot before adding shrimp—this helps them sear nicely.
- Season shrimp well with salt and pepper before cooking for extra flavor.
- Don’t overcrowd the pan. If needed, cook shrimp in batches to ensure they cook evenly.
- Cook until they turn pink and opaque—overcooking will lead to rubbery shrimp, which we want to avoid!
How Do You Make a Creamy Sauce Without Curdling?
Creating a creamy sauce can sometimes lead to curdling, especially with cream. Here are my tips:
- Heat the cream gently and avoid boiling it once added to the pan.
- Stir constantly while the cream simmers to keep texture smooth.
- Mix in cheese after the cream has warmed; if it’s too hot, the cheese might clump.
- If you notice the sauce thickening too much, use reserved pasta water to adjust consistency.
How to Make Creamy Fettuccine With Shrimp, Tomatoes & Spinach
Ingredients You’ll Need:
For The Pasta:
- 12 oz fettuccine pasta
For The Shrimp & Sauce:
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 pint cherry tomatoes, halved
- 4 cups fresh spinach leaves
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 tsp crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley, chopped (for garnish)
How Much Time Will You Need?
This delightful creamy fettuccine takes about 30 minutes from start to finish. It includes around 10 minutes for preparation and around 20 minutes of cooking time. Perfect for a quick weeknight dinner or an impressive meal for guests!
Step-by-Step Instructions:
1. Cook the Fettuccine:
Start by boiling a pot of salted water. Once it’s boiling, add your fettuccine pasta and cook according to package instructions until al dente. This usually takes about 8-10 minutes. Once done, drain the pasta in a colander, but don’t forget to reserve about 1/2 cup of that beautiful pasta water—it’ll help you make your sauce later!
2. Prepare the Shrimp:
While your pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the peeled and deveined shrimp to the skillet. Season them with a bit of salt and freshly ground pepper. Cook the shrimp for about 2 minutes on each side, or until they turn pink and opaque. Once cooked, remove the shrimp from the skillet and set them aside.
3. Make the Sauce:
In the same skillet where you cooked the shrimp, add the minced garlic. Sauté it for about 30 seconds, just until it’s fragrant—be careful not to burn it! Next, toss in the halved cherry tomatoes and let them cook. You want them to soften up and release their juices, which should take about 3-4 minutes.
4. Add the Spinach:
Now it’s time to fold in those lovely fresh spinach leaves. Stir them in and cook everything together until the spinach is wilted, which should take about 2 minutes.
5. Create the Creamy Base:
Reduce the heat to medium, and pour the heavy cream into the skillet. Stir everything together and let it simmer for about 2-3 minutes. You want the cream to thicken just a bit. Then, add the grated Parmesan cheese and if you love a bit of heat, the crushed red pepper flakes. Stir well until the cheese melts and your sauce is creamy and delicious.
6. Combine Everything:
Return the cooked shrimp to the skillet, giving everything a good toss to coat the shrimp in the creamy sauce. Add the cooked fettuccine to the skillet and gently mix to combine. If the sauce looks too thick, don’t worry! Just add some reserved pasta water a little at a time until you reach your desired consistency.
7. Final Touches:
Now it’s time to taste your creation! Adjust the seasoning with more salt and pepper, if needed. Once it’s just right, serve your creamy fettuccine immediately. Garnish each plate with fresh basil or parsley and a sprinkle of extra Parmesan cheese for that gorgeous finish. Enjoy your meal!
Frequently Asked Questions
Can I Use Chicken Instead of Shrimp?
Absolutely! Chicken breast works great in this recipe. Just dice it into bite-sized pieces and cook it in the skillet until no longer pink, similar to how you would prepare the shrimp. Adjust the cooking time accordingly to ensure it’s fully cooked through.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it up in a skillet over low heat or in the microwave. You might need to add a splash of cream or pasta water to help rehydrate the sauce.
What Can I Use as a Vegetarian Substitute?
If you want to make this dish vegetarian, simply omit the shrimp and replace it with additional vegetables like zucchini, mushrooms, or bell peppers. Tofu can also be a great protein addition to keep the dish filling and satisfying!
Can I Make This Recipe Dairy-Free?
Yes! To make a dairy-free version, substitute the heavy cream with coconut cream or a dairy-free cream alternative, and use nutritional yeast or dairy-free cheese in place of Parmesan for that cheesy flavor.