Description
Creamy Sun-Dried Tomato Shrimp with Spinach Fettuccine is a delightful dish that combines succulent shrimp with a rich and creamy sauce, served over fettuccine pasta and fresh spinach.
Ingredients
Scale
- 12 oz (340 g) fettuccine
- Salt, for boiling water
- 1 lb (450 g) large shrimp, peeled & deveined
- 1 tbsp olive oil
- 1 tbsp butter
- 2 cloves garlic, minced
- Salt & black pepper, to taste
- ½ tsp paprika (optional)
- 1 tbsp butter
- 1 cup (240 ml) heavy cream
- ½ cup (50 g) grated Parmesan cheese
- ¼ cup (60 ml) chicken or vegetable broth
- ⅓ cup chopped sun-dried tomatoes (oil-packed, drained)
- 2 cups fresh baby spinach
- ½ tsp dried Italian herbs
- Salt & pepper, to taste
Instructions
- Boil fettuccine in salted water until al dente.
- Reserve ½ cup pasta water, then drain and set aside.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Add shrimp, season with salt, pepper, and paprika.
- Sauté for 2–3 minutes per side, until pink and cooked through.
- Remove shrimp and set aside.
- In the same pan, melt butter and add garlic; cook until fragrant (30 seconds).
- Stir in sun-dried tomatoes and sauté for 1 minute.
- Pour in heavy cream and broth, then stir in Parmesan and Italian herbs.
- Simmer gently until the sauce thickens, about 3–4 minutes.
- Add spinach and cook until wilted.
- Add cooked pasta to the sauce, tossing to coat evenly.
- Return shrimp to the skillet and toss until everything is heated through.
- Adjust consistency with a splash of reserved pasta water if needed.
- Garnish with extra Parmesan and freshly cracked pepper.
- Serve immediately while creamy and hot.
Notes
- For a spicier kick, add red pepper flakes to the sauce.
- Use gluten-free pasta for a gluten-free option.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 200mg