Shrimp Fettuccine Alfredo

with Spinach, Garlic & Parmesan

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

Ingredients

90 g
Baby Spinach
2 tbsp
Butter (not included)
1 cup(s)
Cooking Cream
200 g
Fettucine
2
Garlic Clove(s)
1 tbsp
Olive Oil (not included)
1/4 cup(s)
Parmesan
250 g
Shrimp
Nutritional facts
Serving per portion
Amount / Serving
Calories
883 kcal
Total fat
37 g
Saturated Fat
18 g
Sodium
438 mg
Total Carbohydrate
85 g
Fiber
5 g
Sugar
11 g
Proteins
47 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 the olive oil, and reserve.

Recipe 1912, Step 1
2

Prepare the ingredients

Mince the garlic. Peel the shrimp.

Recipe 1912, Step 3
3

Cook the shrimp

Toss the shrimps with salt and pepper. Heat 1/2 the butter in a pot 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 pot with the remaining 1/2 of the butter and sauté for 2 min, or until fragrant. Add the spinach and stir until it begins to wilt.

Recipe 1912, Step 5
5

Add sauce ingredients

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.