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Shrimp Fettuccine Alfredo

with Spinach, Garlic & Parmesan

  • 20 min
Family Friendly
Seafood
Gluten
High Protein
Low Sodium
One pan
This classic creamy Alfredo combined with shrimp and spinach creates a dreamy combination of nutritious and delicious.
Shrimp Fettuccine Alfredo

Ingredients

1/4 cup(s)
Parmesan
1 tbsp
Olive Oil (not included)
2
Garlic Clove(s)
90 g
Baby Spinach
200 g
Fettucine
2 tbsp
Butter (not included)
1 cup(s)
Cooking Cream
250 g
Shrimp
Nutritional facts
Serving per portion
Amount / Serving
Calories
863 kcal
Total fat
35 g
Saturated Fat
16 g
Sodium
443 mg
Total Carbohydrate
86 g
Fiber
5 g
Sugar
11 g
Proteins
48 g

Instructions

Recipe 1912, Step 2
1

Cook the fettuccine Bring a pot of salted water to a boil. Cook the fettuccine for 10-12 min, or until the pasta is al dente. Drain, toss with 1 Tbsp of olive oil (double for 4 ppl.), and set aside.

Recipe 1912, Step 1
2

Prepare the ingredients

Mince the garlic.

Peel the shrimps.

Recipe 1912, Step 3
3

Cook the shrimp

Toss the shrimps with salt and pepper. Heat 1 Tbsp of butter (double for 4 ppl.) in a pan over medium-high heat. Sear the shrimps in the butter for 2 min a side, or until just cooked through.

Recipe 1912, Step 4
4

Sauté the garlic and spinach

Add the garlic to the pan with 1 Tbsp of butter (double for 4 ppl.) and sauté for 2 min, or until fragrant. Add the spinach and stir until it begins to wilt.

Recipe 1912, Step 5
5

Make sauce

Pour in the cream and stir to combine. Once simmering, reduce the heat to low and let thicken until creamy - about 5 min.

Recipe 1912, Step 6
6

Finish and serve

Stir in the fettuccine and parmesan cheese (reserve some for garnish). Divide into deep plates, garnish with remaining parmesan.