Fettuccine with Shrimp and Spinach

This Fettuccine with Shrimp and Spinach is a weeknight dinner that feels indulgent without a lot of fuss. Tender shrimp, bright lemon, plenty of Parmesan, and a buttery sauce cling to every ribbon of pasta. It’s quick, comforting, and brightened by fresh parsley and lemon slices. The flavors are simple but perfectly balanced — the kind of meal you can make any night and still feel like you’ve treated yourself.

Why you’ll love this Fettuccine with Shrimp and Spinach

• Ready in about 25–30 minutes from start to finish.
• Uses one box (16 oz) of dry fettuccine to feed a family or provide leftovers.
• Combines protein and greens for a balanced plate: shrimp and fresh baby spinach.
• Simple pantry ingredients — butter, garlic, lemon juice, Parmesan — make a rich, satisfying sauce.

Ingredients

• 16 oz dry fettuccine pasta (1 box)
• 3 tbsp butter
• 1 lb shrimp, peeled and deveined
• 2 tsp Old Bay Seasoning
• 1 large garlic clove, finely chopped
• 8 oz baby spinach
• 1 ½ tbsp lemon juice
• 1 cup shredded Parmesan cheese
• ¼ cup chopped parsley
• lemon slices and Parmesan to garnish

Kitchen tools you’ll need

• Large pot for boiling pasta
• Colander
• Large skillet or sauté pan
• Tongs or pasta fork
• Measuring spoons and cups
• Cutting board and knife

Taste and texture notes

The fettuccine should be cooked to al dente so it holds up under the sauce. The shrimp are tender and seasoned with Old Bay for a classic savory note. Butter, garlic, and lemon form a smooth coating for the pasta, while Parmesan adds a salty, nutty richness. Baby spinach wilts into the sauce and keeps each bite bright and fresh. Finish with chopped parsley and lemon slices to add a fresh herbal and citrus pop.

Rewritten step-by-step directions

1. Bring a large pot of salted water to a boil. Add the 16 oz dry fettuccine pasta and cook according to package instructions until al dente. Reserve about 1 cup of the pasta cooking water, then drain the pasta in a colander and set it aside.
2. While the pasta cooks, heat a large skillet over medium heat and melt 3 tbsp butter.
3. Add 1 lb peeled and deveined shrimp to the skillet. Sprinkle 2 tsp Old Bay Seasoning over the shrimp and cook for 1–2 minutes per side, until the shrimp turn opaque and curl. Transfer the cooked shrimp to a plate and set aside.
4. Reduce the heat to low. In the same skillet with the remaining butter and drippings, add 1 large garlic clove, finely chopped. Sauté for about 30 seconds to 1 minute, stirring constantly, until fragrant but not browned.
5. Add 8 oz baby spinach to the skillet. Toss the spinach with the garlic and butter until it wilts, about 1–2 minutes.
6. Stir in 1 ½ tbsp lemon juice, 1 cup shredded Parmesan cheese, and ¼ cup chopped parsley. Mix until the cheese begins to melt and forms a creamy coating. If the sauce seems too thick, add reserved pasta cooking water a few tablespoons at a time until you reach your desired consistency.
7. Add the drained fettuccine to the skillet and toss gently to combine, ensuring the pasta is evenly coated with the sauce.
8. Return the cooked shrimp to the skillet and toss briefly to warm through and incorporate them into the pasta.
9. Serve the Fettuccine with Shrimp and Spinach immediately, garnished with lemon slices and additional Parmesan as desired.

Serving suggestions

• Pair with a crisp green salad dressed in a light vinaigrette to cut through the richness of the butter and cheese.
• Crusty bread is perfect for sopping up any leftover sauce.
• A chilled glass of white wine or sparkling water with lemon complements the bright flavors.

Make-ahead and storage

• Store leftovers in an airtight container in the refrigerator for up to 2 days. The pasta will absorb sauce over time; stir in a splash of water or broth and gently reheat on the stove to refresh the texture.
• If freezing, separate the shrimp from the pasta and sauce. Freeze pasta and sauce together for best texture, and freeze shrimp separately. Thaw overnight in the refrigerator before reheating and combining.

Quick tips for success

• Don’t overcook the shrimp — they become rubbery if left in the pan too long. Remove them as soon as they’re opaque.
• Reserve pasta cooking water; its starchy quality helps emulsify the sauce and make it silky.
• Use freshly shredded Parmesan for a creamier melt and superior flavor compared with pre-shredded varieties.
• Taste and adjust: add more lemon juice if you prefer a brighter dish or a touch more Parmesan for extra savory depth.

Notes

The ingredient list and the directions have been matched exactly for quantities. The recipe uses one box (16 oz) of dry fettuccine pasta, 3 tbsp butter, 1 lb shrimp peeled and deveined, 2 tsp Old Bay Seasoning, 1 large garlic clove finely chopped, 8 oz baby spinach, 1 ½ tbsp lemon juice, 1 cup shredded Parmesan cheese, ¼ cup chopped parsley, and lemon slices and Parmesan to garnish.

Enjoy this easy, flavorful plate of Fettuccine with Shrimp and Spinach — a weeknight staple that looks and tastes like a treat.