Main Dishes

Shrimp Alfredo with Spinach

Name: Shrimp Alfredo with Spinach
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 8 oz fettuccine pasta; 1 lb shrimp, peeled and deveined; 2 cups fresh spinach; 2 cups heavy cream; 1 cup grated Parmesan cheese; 2 tbsp butter; 2 cloves garlic, minced; Salt and pepper to taste; Olive oil

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Bright, creamy, and full of flavor, Shrimp Alfredo with Spinach is a weeknight winner that feels special without extra fuss. Tender shrimp, silky Alfredo sauce, and vibrant wilted spinach come together over fettuccine for a rich, comforting dish. It smells of garlic and butter, tastes creamy with a salty Parmesan kick, and has a mix of soft pasta and slightly crisp shrimp.

Recipe Information

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Difficulty Level: Easy

Nutrition Information

Calories per serving: ~900 kcal
Protein: ~46 g
Carbohydrates: ~42 g
Fat: ~61 g
Fiber: ~2 g
Sugar: ~4 g
Sodium: ~700 mg

Why Make This Shrimp Alfredo with Spinach

This recipe is quick, comforting, and elegant. It takes about 30 minutes from start to finish. The cream and Parmesan make a silky sauce that clings to fettuccine. Shrimp cooks fast and adds a sweet, briny bite. Spinach brightens the dish with color and a light, leafy texture. If you want a seafood twist with more heat or variety, try a similar idea like this Cajun seafood Alfredo with lobster and crab for inspiration.

How to Make Shrimp Alfredo with Spinach

This dish follows simple steps: cook pasta, sear shrimp, make the sauce, combine everything, and serve. Work in the order below for smooth timing and the best texture.

Ingredients:

8 oz fettuccine pasta
1 lb shrimp, peeled and deveined
2 cups fresh spinach
2 cups heavy cream
1 cup grated Parmesan cheese
2 tbsp butter
2 cloves garlic, minced
Salt and pepper to taste
Olive oil

Directions:

Step 1: Preparation

Cook fettuccine according to package instructions in salted water until al dente. Drain and set aside. Pat shrimp dry with paper towels and season lightly with salt and pepper. Grate Parmesan if needed and mince garlic.

Step 2: Sautéing Shrimp

In a large skillet, heat a splash of olive oil over medium heat. Add shrimp in a single layer and cook until pink and opaque, about 3–4 minutes total, flipping once. Remove shrimp to a plate and set aside. Do not overcook shrimp; they keep cooking in the sauce.

Step 3: Making the Alfredo Sauce

In the same skillet, lower heat to medium-low and add butter and minced garlic. Sauté until fragrant, about 30 seconds. Pour in heavy cream and bring to a gentle simmer. Stir in grated Parmesan cheese a little at a time until melted and smooth. Keep the sauce warm but not boiling to avoid separating.

Step 4: Finishing and Combining

Add fresh spinach to the sauce and stir until wilted. Return cooked shrimp to the skillet and toss gently. Add cooked fettuccine and coat with sauce. Taste and season with salt and pepper as needed. Serve warm with extra Parmesan on top.

How to Serve Shrimp Alfredo with Spinach

Serve immediately while hot. Garnish with a sprinkle of extra Parmesan and cracked black pepper. A squeeze of lemon brightens flavors if you like acidity. For a simple meal, pair with a green salad and crusty bread to mop up sauce. For a dinner party, serve with roasted asparagus and a chilled white wine.

How to Store Shrimp Alfredo with Spinach

Refrigerator: Cool to room temperature, cover tightly, and store in an airtight container for up to 3 days. Reheat gently on the stove over low heat with a splash of milk or cream to loosen the sauce.
Freezer: Not recommended for best texture because cream sauces can separate when frozen. If you must freeze, put in a freezer-safe container for up to 1 month. Thaw overnight in the fridge and reheat slowly, stirring constantly.
Tip: Reheat shrimp briefly just to warm through to avoid rubbery shrimp.

Expert Tips for Perfect Shrimp Alfredo with Spinach

Use room-temperature shrimp and pat them dry. Dry shrimp sear better and get a nicer texture.
Don’t boil the cream. Keep it at a gentle simmer to prevent breaking.
Add Parmesan off heat or over very low heat and stir slowly so it melts smoothly.
Cook pasta al dente; it will finish cooking in the sauce and hold texture.
If sauce is too thick, thin it with a small splash of pasta water, milk, or reserved cream.
Taste and adjust salt at the end. Parmesan adds saltiness, so seasoning after melting helps avoid over-salting.

Delicious Variations

Garlic-Lemon Shrimp Alfredo: Add zest and 1–2 tbsp lemon juice to the sauce for brightness.
Cajun Shrimp Alfredo: Toss shrimp with Cajun seasoning before searing for a spicy kick.
Mushroom & Spinach Alfredo: Sauté sliced mushrooms with the garlic for extra umami.
Lightened Version: Use half-and-half or a mix of milk and cream and reduce Parmesan slightly. Expect a thinner sauce.
Protein Swap: Replace shrimp with chicken strips, scallops, or a mix of seafood.

Frequently Asked Questions

Q: Can I use frozen shrimp?
A: Yes. Thaw shrimp completely in the refrigerator or under cold running water, then pat dry before cooking. Dry shrimp sear better and won’t steam.

Q: Will the cream sauce separate if reheated?
A: It can if reheated too quickly. Reheat gently over low heat and stir. Add a splash of milk, cream, or reserved pasta water to bring it back together.

Q: Can I make this dairy-free?
A: You can use a dairy-free cream alternative and a vegan Parmesan, but texture and flavor will differ. Use a thicker non-dairy cream or blend silken tofu for creaminess.

Q: How do I prevent rubbery shrimp?
A: Cook shrimp just until opaque and pink, about 3–4 minutes total for medium shrimp. Remove them from heat and add back near the end of sauce-making.

Q: Can I prep parts of this recipe ahead?
A: Yes. Grate cheese, peel and devein shrimp, and wash spinach ahead of time. Cook pasta a few hours early and toss lightly with oil, then reheat quickly before combining.

Q: How can I make the sauce thinner or thicker?
A: To thin: add reserved pasta water, milk, or a little stock. To thicken: simmer gently to reduce or stir in a bit more grated Parmesan.

Q: Is Parmesan the only cheese that works?
A: Parmesan gives a classic flavor and melting quality. Pecorino Romano can substitute for a saltier, sharper taste. Mix cheeses for different notes.

Conclusion

This Shrimp Alfredo with Spinach is a quick, comforting meal that looks and tastes like a treat. The sauce is rich and silky, the shrimp add sweet, tender bites, and the spinach brings fresh color. If you want a reference or another take on a shrimp-and-spinach pasta, check this Shrimp Alfredo With Spinach With Spinach Pasta Recipe – Savory … for more ideas. Give it a try — it’s an easy way to make weeknights feel special.