Light but Creamy Fettuccine with Shrimp Vegetables
Indulge in the perfect balance of flavor and texture with this Light but Creamy Fettuccine with Shrimp and Vegetables recipe. Featuring tender fettuccine tossed in a luscious, yet surprisingly light, Parmesan cream sauce, this dish is elevated by juicy, sautéed shrimp and a medley of fresh vegetables, including zucchini, spinach, and sweet grape tomatoes. A hint of lemon juice adds brightness, while the addition of garlic and olive oil brings depth to every bite. Ready in just 35 minutes, this quick and satisfying pasta is perfect for weeknight dinners or casual entertaining. Garnish with fresh parsley for a vibrant finish, and enjoy a restaurant-quality meal at home!
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Recipe Information
Ingredients
- 12 ounces fettuccine pasta
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 cloves minced garlic
- 1 cup heavy cream
- 3 tablespoons grated Parmesan cheese
- 1 tablespoon lemon juice
- 2 cups fresh spinach leaves
- 1 cup grape tomatoes, halved
- 1 medium zucchini, thinly sliced into half-moons
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the shrimp in a single layer and season lightly with salt and pepper. Cook for 1-2 minutes per side, or until pink and just cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the butter. Once the butter has melted, add the minced garlic and sauté for about 30 seconds until fragrant.
Add the zucchini slices to the skillet and cook for 2-3 minutes until slightly softened. Then, stir in the grape tomatoes and spinach. Cook for another 2 minutes until the spinach is wilted and the tomatoes are slightly softened. Remove the vegetables from the skillet and set aside.
Reduce the heat to low and pour in the heavy cream. Heat the cream gently, stirring occasionally, for about 2 minutes. Stir in the Parmesan cheese until melted and the sauce is smooth. Add the lemon juice, salt, and black pepper to taste.
Return the cooked pasta to the skillet with the sauce and toss to coat. If needed, add a bit of the reserved pasta water to loosen the sauce to your desired consistency.
Gently fold in the cooked shrimp and sautéed vegetables, ensuring everything is evenly distributed.
Serve the pasta immediately, garnished with fresh parsley if desired. Enjoy!
Nutrition Facts
Calories |
736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 531 mg | 23% | |
| Total Carbohydrate | 66.4 g | 24% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 5.0 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 144 mg | 11% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 563 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
