Description
Creamy Shrimp Alfredo with Spinach is a rich and comforting pasta dish featuring tender fettuccine tossed with succulent shrimp, fresh spinach, and a luscious Parmesan cream sauce infused with garlic and white wine. Perfect for an indulgent weeknight dinner or special occasion.
Ingredients
Scale
For 4 servings
- 12 oz Fettuccine pasta
- 1 lb Shrimp, peeled and deveined
- 1 cup Heavy cream
- 3 tbsp Butter
- 1 cup Parmesan cheese, grated
- 3 cloves Garlic, minced
- 2 cups Fresh spinach leaves
- 1/2 cup White wine
- 1 tbsp Lemon juice
- 1/4 tsp Red pepper flakes
- 2 tbsp Fresh parsley, chopped
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the 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 the shrimp: In a large pan, melt 2 tablespoons of butter over medium heat. Add the shrimp, season with salt and black pepper, and cook until pink and opaque, about 3-4 minutes. Remove from the pan and set aside.
- Sauté garlic: In the same pan, melt the remaining tablespoon of butter. Add minced garlic and cook until fragrant, about 1 minute, being careful not to burn it.
- Deglaze with white wine: Pour in the white wine and cook, allowing it to reduce by half, about 2-3 minutes. This adds depth of flavor to the sauce.
- Make the Alfredo sauce: Lower the heat and add heavy cream, red pepper flakes, and lemon juice to the pan. Stir in the grated Parmesan cheese until the sauce becomes smooth and creamy.
- Combine pasta and shrimp: Add the cooked fettuccine and shrimp back into the pan. Toss to coat everything evenly in the Alfredo sauce and cook for another 2-3 minutes to heat through.
- Add spinach: Stir in the fresh spinach leaves and cook just until they wilt slightly, maintaining their bright green color and fresh flavor.
- Garnish and serve: Sprinkle fresh chopped parsley over the top before serving for a burst of freshness and color.
Notes
- Use peeled and deveined shrimp for best texture and flavor.
- White wine adds acidity and richness; use dry white wine like Sauvignon Blanc.
- To make it lighter, substitute half-and-half for heavy cream.
- If Parmesan is not available, Pecorino Romano can be used as an alternative cheese.
- Adjust red pepper flakes to your preferred spice level or omit if you prefer no heat.
- Serve immediately for best texture; leftovers can be reheated gently on the stovetop.
