Description
A rich and creamy Shrimp Alfredo with fresh spinach, combining tender fettuccine pasta, succulent shrimp, and a luscious homemade Alfredo sauce for a comforting and satisfying dinner.
Ingredients
Scale
Pasta
- 12 oz Fettuccine pasta
Shrimp and Sauce
- 1 lb Shrimp, peeled and deveined
- 1 cup Heavy cream
- 3 tbsp Butter
- 1 cup Parmesan cheese, grated
- 3 cloves Garlic, minced
- 1/2 cup White wine
- 1 tbsp Lemon juice
- 1/4 tsp Red pepper flakes
- Salt, to taste
- Black pepper, to taste
Vegetables and Garnish
- 2 cups Fresh spinach leaves
- 2 tbsp Fresh parsley, chopped
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
- Cook Shrimp: In a large pan, melt 2 tablespoons of butter over medium heat. Add the shrimp, season with salt and pepper, and cook until pink and opaque, about 3-4 minutes. Remove shrimp from the pan and set aside.
- Sauté Garlic: In the same pan, melt the remaining butter and add minced garlic. Cook until fragrant, about 1 minute, being careful not to burn the garlic.
- Deglaze with Wine: Pour in the white wine and allow it to reduce by half, which usually takes about 2-3 minutes, intensifying the flavors.
- Make Alfredo Sauce: Lower the heat and add heavy cream, red pepper flakes, and lemon juice. Stir in the grated Parmesan cheese steadily until the sauce becomes smooth and creamy.
- Combine Pasta and Shrimp: Add the cooked pasta and shrimp back into the pan, tossing well to coat everything evenly with the Alfredo sauce. Continue cooking for another 2-3 minutes to meld the flavors.
- Add Spinach: Stir in the fresh spinach leaves and let them wilt slightly in the warm sauce, adding a fresh, vibrant touch.
- Garnish and Serve: Sprinkle chopped fresh parsley on top for a burst of color and herbaceous flavor before serving warm.
Notes
- Use freshly grated Parmesan cheese for best melting and flavor.
- Ensure shrimp is fully cooked but not overcooked to maintain tenderness.
- You can substitute spinach with kale or arugula for different greens.
- Adjust red pepper flakes based on your spice preference.
- To make it lighter, use half-and-half instead of heavy cream, though the sauce will be less rich.
- Serve immediately for the best texture and flavor.
