Get ready to indulge in a dish that epitomizes comfort food: Creamy Garlic Parmesan Shrimp Pasta with Spinach. This pasta dish is not only rich and flavorful, but it also comes together in under 30 minutes, making it perfect for busy weeknights.
The combination of succulent shrimp, fresh spinach, and a luscious garlic parmesan sauce creates a delightful harmony of flavors. Plus, the addition of spinach not only enhances the dish’s nutritional value but also adds a pop of color!
Ingredients
INGREDIENTS
- 8 oz fettuccine pasta
- 1 lb shrimp, peeled and deveined
- 2 cups fresh spinach
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the fettuccine pasta according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add the shrimp to the skillet and season with salt and pepper. Cook until the shrimp are pink and opaque, about 3-4 minutes.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until melted and combined.
- Add the fresh spinach and cook until wilted, about 2 minutes. Stir in the cooked fettuccine, tossing to coat in the sauce.
- Taste and adjust seasoning if necessary. Garnish with chopped parsley before serving. Enjoy!
Notes
If you prefer a lighter option, you can substitute half-and-half for heavy cream.
For the best texture, be careful not to overcook the shrimp; they should be just pink and opaque. If you want a little kick, consider adding a pinch of red pepper flakes to the sauce.
Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently on the stove with a splash of cream or broth to loosen the sauce. This dish is also versatile—feel free to substitute the shrimp with chicken or sautéed mushrooms for a different take!
