Go Back

Fettuccine with Shrimp, Tomatoes, and Spinach Cream Sauce

A delightful one-pan meal featuring fettuccine, tender shrimp, juicy cherry tomatoes, and fresh spinach, all enveloped in a luscious cream sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Protein
  • 8 ounces fettuccine Cook according to package instructions.
  • 1 pound shrimp, peeled and deveined Choose large shrimp for best texture.
Vegetables
  • 2 cups fresh spinach Use young, tender spinach for best results.
  • 1 cup cherry tomatoes, halved Substitute with grape tomatoes if desired.
Sauce Ingredients
  • 1 cup heavy cream For a lighter version, substitute with half-and-half.
  • 2 tablespoons olive oil For sautéing the garlic and shrimp.
  • 2 cloves garlic, minced Don’t skip toasting it for added flavor.
  • Salt to taste
  • Pepper to taste Freshly cracked is preferred.
  • Parmesan cheese for serving Grated, for sprinkling on top.

Method
 

Preparation
  1. Cook the fettuccine according to package instructions; drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
  3. Add shrimp to the skillet and cook until pink, about 3-4 minutes.
  4. Stir in cherry tomatoes and spinach, cooking until spinach wilts.
  5. Pour in heavy cream and season with salt and pepper. Simmer for 2-3 minutes to thicken.
  6. Toss the cooked fettuccine with the sauce until well coated.
  7. Serve with grated Parmesan cheese on top.

Notes

Reheat gently on the stove if storing leftovers, adding a splash of cream or milk to rehydrate the sauce. This dish can be stored in the fridge for about 3 days, or frozen for up to 2 months. For variation, swap shrimp for chicken or tofu.