Fettuccine with Shrimp and Spinach: A Creamy Pasta You’ll Crave

by

👋 Introduction

Some recipes just feel like a hug in a bowl, don’t they? For me, that’s Fettuccine with Shrimp and Spinach. It’s creamy, garlicky, a little fancy, but still simple enough to throw together after a long day.

I actually discovered this combo on a trip to Italy, when a tiny seaside trattoria served me the most unforgettable plate of pasta. The shrimp were perfectly tender, the spinach added that pop of green, and the sauce? Oh, the sauce! Silky, rich, but not heavy—it clung to every ribbon of fettuccine like it was made to be there.

Ever since then, this dish has become one of my weeknight go-tos. It’s quick, comforting, and guaranteed to impress whether you’re cooking for your family, a special someone, or just treating yourself (yes, you deserve fancy pasta on a Tuesday!).

🛒 Ingredients

Here’s what you’ll need to bring this pasta magic to life:

For the Pasta

  • 12 oz fettuccine (regular, whole wheat, or gluten-free)
  • 1 lb large shrimp, peeled and deveined
  • 3 cups fresh spinach
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 cup heavy cream (or half-and-half for lighter)
  • ½ cup grated Parmesan cheese
  • ½ tsp red pepper flakes (optional, for heat)
  • Salt and black pepper, to taste
  • Zest of 1 lemon + juice of ½ lemon

Substitution Ideas

  • Lighter option: Use milk with a bit of flour for the sauce instead of cream.
  • Vegan option: Swap shrimp for mushrooms or chickpeas, cream for coconut milk, and vegan Parmesan.
  • Gluten-free option: Use rice or corn-based fettuccine.
  • Extra veggies: Add cherry tomatoes, zucchini ribbons, or roasted red peppers.

👩‍🍳 Step-by-Step Instructions

Let’s cook! This recipe takes about 30 minutes from start to finish.

Step 1: Cook the Pasta

  1. Bring a large pot of salted water to a boil.
  2. Cook fettuccine until al dente, about 9–11 minutes. Reserve ½ cup of pasta water before draining.

👉 Pro tip: That starchy water is gold—it helps thicken the sauce later.

Step 2: Cook the Shrimp

  1. While the pasta cooks, heat olive oil and butter in a large skillet over medium heat.
  2. Add shrimp, season with salt and pepper, and cook 2–3 minutes per side until pink and opaque.
  3. Remove shrimp from the pan and set aside.

👉 Pro tip: Don’t overcook the shrimp—they turn rubbery fast. The moment they curl into a “C” shape, they’re done.

Step 3: Make the Sauce

  1. In the same skillet, add garlic and sauté for 30 seconds (your kitchen will smell heavenly).
  2. Pour in cream and bring to a gentle simmer.
  3. Stir in Parmesan and red pepper flakes, whisking until the sauce thickens slightly.

Step 4: Add Spinach and Pasta

  1. Toss in fresh spinach and let it wilt into the sauce.
  2. Add the cooked pasta and toss to coat, adding reserved pasta water if it feels too thick.

Step 5: Finish with Shrimp and Lemon

  1. Return the shrimp to the pan, tossing gently to combine.
  2. Finish with lemon juice and zest for brightness.

👉 Pro tip: Taste and adjust—sometimes just a pinch more salt or squeeze of lemon takes this dish from good to wow.

🍴 Extra Tips

  • Serving Suggestions: This pasta pairs beautifully with garlic bread, a crisp green salad, or even a glass of chilled white wine.
  • Storage: Store leftovers in the fridge for up to 3 days.
  • Reheating: Warm gently on the stove with a splash of milk or cream to revive the sauce.
  • Variations:
    • Swap shrimp for scallops or chicken.
    • Add sun-dried tomatoes for tang.
    • Make it spicy with extra chili flakes.

🥗 Nutritional Information (per serving, approx.)

Based on 4 servings (values may vary):

  • Calories: 560
  • Protein: 34g
  • Carbs: 45g
  • Fat: 26g
  • Fiber: 3g
  • Sugar: 3g

(Source: Orsara Recipes)

❓ FAQ Section

Q: How long does it take to make Fettuccine with Shrimp and Spinach?
A: About 30 minutes total—perfect for a weeknight dinner.

Q: Can I substitute the shrimp?
A: Yep! Try chicken, scallops, or even mushrooms for a vegetarian twist.

Q: Can I freeze it?
A: Not recommended. Cream-based sauces don’t freeze well. Store leftovers in the fridge instead.

🎉 Conclusion

And there you have it—your new favorite pasta dish: Fettuccine with Shrimp and Spinach. It’s creamy, comforting, and loaded with flavor, yet still light enough to enjoy without that “I need a nap” feeling afterward.

This recipe is proof that you don’t need a ton of ingredients or hours in the kitchen to make something restaurant-worthy. In fact, you can whip it up on a random Wednesday and still feel like you’re dining at a cozy Italian café by the sea.

So grab some shrimp, twirl up that fettuccine, and let this dish bring a little joy to your table tonight. And if you try it, let me know—drop a comment, share it with your pasta-loving friends, or tag your creation on Instagram. After all, pasta this good deserves to be shown off! 🍝💛