Fettuccine with Shrimp and Spinach
A quick, creamy-feeling pasta with seasoned shrimp, tender spinach, and Parmesan.
Equipment
- Large Pot
- Colander
- large nonstick skillet
- Measuring Spoons
- Measuring Cups
- Knife
- Cutting Board
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 1/2 tbsp lemon juice
- 1 cup shredded Parmesan cheese
- 1/4 cup chopped parsley
- lemon slices for garnish
- Parmesan additional, for garnish
Instructions
- Bring a large pot of lightly salted water to a boil. Add the fettuccine and cook 8 to 10 minutes until al dente; drain and set aside.
- While the pasta cooks, melt the butter in a large nonstick skillet over medium-high heat.
- Add the shrimp to the skillet, sprinkle with Old Bay seasoning, and cook 2 to 3 minutes per side until pink and opaque; remove any overcooked shrimp from heat.
- Add the chopped garlic to the skillet and cook 30 seconds to 1 minute until fragrant.
- Add the baby spinach and cook 3 to 4 minutes, stirring, until wilted.
- Return the cooked pasta to the skillet (or add everything to the pot), pour in the lemon juice, then add the shredded Parmesan and chopped parsley. Toss gently to combine and warm through.
- Taste and adjust seasoning with salt, pepper, or more lemon juice if desired. Garnish with lemon slices and additional Parmesan, then serve immediately.
Notes
- Use peeled and deveined shrimp for convenience.
- Cook pasta until just al dente to avoid mushy noodles.
- Freshly grated Parmesan melts best into the sauce.