Description
A decadent and indulgent dish featuring tender shrimp, rich sun-dried tomatoes, and fresh spinach in a creamy Parmesan sauce tossed with fettuccine. Perfect for a romantic dinner or a special family meal, this dish brings the flavors of Tuscany right to your table!
Ingredients
Units
Scale
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper, to taste
For the Sauce:
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 tsp red pepper flakes (optional)
- 2 cups fresh spinach
- Salt and pepper, to taste
For the Pasta:
- 12 oz fettuccine, cooked according to package instructions
- 1/4 cup pasta cooking water (reserved)
Instructions
- Cook the Shrimp:
- Toss shrimp with olive oil, garlic powder, paprika, salt, and pepper.
- Heat a large skillet over medium heat and cook the shrimp for 2–3 minutes per side until pink and cooked through. Remove and set aside.
- Prepare the Sauce:
- In the same skillet, melt butter over medium heat.
- Add garlic and sun-dried tomatoes, sautéing for 2 minutes until fragrant.
- Stir in heavy cream and Parmesan cheese. Simmer gently until the sauce thickens, about 3–5 minutes.
- Add Spinach and Shrimp:
- Stir in fresh spinach and cook until wilted.
- Return the shrimp to the skillet, tossing to coat in the sauce.
- Toss with Fettuccine:
- Add the cooked fettuccine to the skillet, tossing to combine.
- If needed, add reserved pasta water a little at a time to loosen the sauce.
- Serve:
- Plate the fettuccine and garnish with additional Parmesan and red pepper flakes if desired. Enjoy immediately!
Notes
- Substitute heavy cream with half-and-half for a lighter version.
- Feel free to add mushrooms or swap spinach with kale for variation.
- Leftovers can be stored in the fridge for up to 2 days and reheated gently.
Nutrition
- Serving Size: 1 plate
- Calories: 560 kcal
- Sugar: 4g
- Sodium: 780 mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 210 mg