Spinach Shrimp Fettuccine

 

Here’s a delicious recipe idea for Spinach Shrimp Fettuccine—creamy, garlicky, and full of taste. It serves approximately 2–3 humans.

 

Ingredients

200g fettuccine pasta

250g shrimp, peeled and deveined

2 cups sparkling spinach, roughly chopped

2–three cloves garlic, minced

1 small onion, finely chopped (non-obligatory)

1/2 cup heavy cream (or half-and-half for lighter model)

1/four cup grated Parmesan cheese

2 tbsp olive oil or butter

Salt and pepper, to flavor

Pinch of crimson pepper flakes (non-compulsory, for a moderate kick)

Lemon juice, 1 tsp (optional, for brightness)

Instructions

1. Cook the pasta

Boil fettuccine in salted water according to package directions till al dente. Drain and set aside, reserving half cup of pasta water.

2. Cook the shrimp

In a huge skillet, warmness olive oil or butter over medium heat.

Cook 2–three minutes in keeping with aspect till shrimp flip crimson and opaque. Remove from skillet and set aside.

3. Make the sauce

In the identical skillet, add a touch extra oil/butter if needed. Sauté garlic (and onion, if the usage of) until aromatic, approximately 1–2 mins.

Add spinach and prepare dinner until wilted.

Pour in cream and stir. Let it simmer for 2–three minutes.

Stir in Parmesan cheese until the sauce is creamy. If too thick, upload reserved pasta water a bit at a time to reach favored consistency.

4. Combine

 Add cooked fettuccine and shrimp again into the skillet. Toss the whole lot together until pasta is properly coated within the sauce.

Adjust seasoning with salt, pepper, and a squeeze of lemon juice.

5. Serve

Plate the pasta and garnish with greater Parmesan, a few purple pepper flakes, or clean parsley if favored.

This dish is wealthy, creamy, and brief—geared up in approximately 25 minutes. The spinach adds a nice inexperienced freshness that balances the shrimp.

I also can give you a lighter, more healthy version using Greek yogurt in place of cream if you want. Do you want me to.