Description
A delightful and creamy pasta dish featuring succulent shrimp, fresh spinach, and tangy tomatoes, all brought together with a luscious Parmesan cream sauce. This easy-to-make meal is perfect for a quick weeknight dinner that’s sure to impress!
Ingredients
Scale
Pasta:
- 8 ounces fettuccine or linguine pasta
Shrimp:
- 1 tablespoon olive oil
- 1 pound large shrimp (peeled and deveined)
Sauce:
- 4 cloves garlic (minced)
- 1/2 teaspoon red pepper flakes (optional)
- 1 can (14.5 ounces) diced tomatoes (with juices)
- 3 cups fresh baby spinach
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Cook the pasta: Boil pasta until al dente. Drain and set aside.
- Cook the shrimp: Sauté shrimp until pink, then set aside.
- Prepare the sauce: Sauté garlic and red pepper flakes, add tomatoes, spinach, cream, and Parmesan. Season to taste.
- Combine: Toss cooked shrimp and pasta in the sauce. Heat through and garnish before serving.
Notes
- Substitute half-and-half for a lighter version.
- Penne or spaghetti can be used instead of fettuccine.
- Deglaze the pan with white wine for added flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 490
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 190mg
