Description
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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
Notes
For an extra kick, try adding Cajun seasoning to the shrimp or a squeeze of lemon juice to brighten the flavors. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 15
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 900
- Sugar: 4g
- Sodium: 700mg
- Fat: 61g
- Saturated Fat: 34g
- Unsaturated Fat: 27g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 46g
- Cholesterol: 200mg