Fettuccine with Shrimp, Tomatoes, and Spinach Cream Sauce Recipe

Ingredients

• 8 ounces fettuccine pasta
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 4 cloves garlic, divided
• 1 pound shrimp - peeled, deveined, and patted dry
• Salt and freshly ground black pepper, as needed
• 1 shallot, thinly sliced
• 1/2 teaspoon red pepper flakes
• 2 cups halved cherry tomatoes
• 1/4 cup chopped flat-leaf parsley
• 1/2 cup dry white wine
• 2 cups fresh baby spinach
• 1 cup heavy cream
• Flat-leaf parsley sprigs for garnish (optional)

Directions

1. Fill a large pot with lightly salted water and bring to a rolling boil. Cook the fettuccine in the boiling water until tender yet firm to the bite, about 8 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
2. While the pasta is cooking, heat the butter and olive oil in a large skillet over medium heat until the butter melts. Slice 2 garlic cloves roughly, add them to the skillet, and cook until lightly browned, about 2 minutes. Remove the garlic and discard it.
3. Add the shrimp to the skillet, seasoning with a pinch of salt and pepper. Cook the shrimp until pink, opaque, and curled into a "C" shape, about 2-3 minutes per side. Remove the shrimp from the skillet and set them aside to keep warm.
4. Add the sliced shallot to the skillet and cook, stirring occasionally, until softened, about 2-3 minutes. Stir in the red pepper flakes for a hint of spice.
5. Minced the remaining 2 garlic cloves and add them to the skillet. Cook, stirring, for about 30 seconds until fragrant.
6. Add the halved cherry tomatoes, chopped parsley, and dry white wine to the skillet. Bring the mixture to a boil and cook for 2-3 minutes, allowing the wine to reduce slightly.
7. Stir in the fresh spinach and cook until it wilts and turns bright green, about 1-2 minutes.
8. Return the cooked shrimp to the skillet and pour in the heavy cream. Stir to combine. Season with additional salt and pepper to taste.
9. If the sauce is too thick, gradually stir in the reserved pasta water, 1 tablespoon at a time, until you reach your desired sauce consistency.
10. Finally, add the cooked fettuccine to the skillet and toss to coat the pasta in the creamy sauce. Serve the dish in bowls, garnished with additional flat-leaf parsley sprigs if desired.

Nutrition Facts (per serving)

• Calories: 540
• Total Fat: 30g (39% Daily Value)
• Saturated Fat: 17g (83% Daily Value)
• Cholesterol: 314mg (105% Daily Value)
• Sodium: 1148mg (50% Daily Value)
• Total Carbohydrates: 30g (11% Daily Value)
• Dietary Fiber: 3g (10% Daily Value)
• Total Sugars: 6g
• Protein: 32g (65% Daily Value)
• Vitamin C: 22mg (25% Daily Value)
• Calcium: 193mg (15% Daily Value)
• Iron: 2mg (14% Daily Value)
• Potassium: 687mg (15% Daily Value)