The Ultimate Creamy Garlic Shrimp and Spinach Fettuccine
There is nothing quite like a restaurant-quality pasta dish that you can whip up in the comfort of your own kitchen in under 30 minutes. This Creamy Garlic Shrimp and Spinach Fettuccine is the personification of elegance meets comfort. Featuring succulent, pan-seared shrimp, vibrant burst cherry tomatoes, and earthy wilted spinach, all tossed in a velvety parmesan cream sauce, this recipe is a total showstopper.
The Ingredients: Why They Matter
- Fettuccine Pasta: These wide ribbons are the ideal vessel for a heavy cream sauce, providing the perfect surface area for the sauce to cling to.
- Large Shrimp: Opt for peeled and deveined shrimp. They provide lean protein and a delicate sweetness that defines the dish.
- Cherry Tomatoes: These add a pop of color and a necessary acidity that cuts through the richness of the dairy.
- Fresh Baby Spinach: Adds a nutritional boost and a soft texture that complements the tender pasta.
- Heavy Cream: The base of our luxurious white sauce, creating that signature silky mouthfeel.
- Freshly Grated Parmesan: Always grate your own! Pre-shredded cheese contains anti-clumping agents that prevent a smooth melt.
- Fresh Garlic: A generous amount of minced garlic provides the aromatic backbone of the entire meal.
- Red Pepper Flakes: Just a pinch to provide a subtle heat without overpowering the seafood.
Step-by-Step Preparation Guide
- Boil the Pasta: Bring a large pot of heavily salted water to a boil. Cook the fettuccine until al dente. Pro Tip: Reserve half a cup of starchy pasta water before draining.
- Sear the Shrimp: Pat shrimp dry and season with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Sear for 2 minutes per side until pink. Remove and set aside.
- Sauté Aromatics: Melt butter in the skillet. Add cherry tomatoes and cook until they blister. Stir in the minced garlic and red pepper flakes for 60 seconds.
- Simmer the Sauce: Pour in the heavy cream. Lower heat and whisk in the Parmesan cheese until the sauce is thick and glossy.
- The Final Toss: Fold in the fresh spinach until wilted. Return the pasta and shrimp to the pan, tossing thoroughly to coat every strand in garlic cream.
Pro Tips for Perfecting Your Pasta
- Don’t Overcook: Once shrimp form a “C” shape, they are done. An “O” shape means they are overcooked!
- Temperature Control: Use room temperature cream to prevent the sauce from “breaking” or curdling.
- Consistency: If the sauce is too thick, use your reserved pasta water to thin it out to a silky consistency.
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