- 20 min
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.
Prepare the ingredients
Mince the garlic.
Peel the shrimps.
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.
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.
Pour in the cream and stir to combine. Once simmering, reduce the heat to low and let thicken until creamy - about 5 min.
Finish and serve
Stir in the fettuccine and parmesan cheese (reserve some for garnish). Divide into deep plates, garnish with remaining parmesan.