Mediterranean Fettuccine with Shrimp and Spinach
Dive into the vibrant flavors of the Mediterranean with this irresistible Fettuccine with Shrimp and Spinach recipe. Tender fettuccine is tossed with succulent shrimp, fresh baby spinach, and juicy cherry tomatoes, all sautéed in a garlicky olive oil base with a touch of red pepper flakes for subtle heat. Bright lemon juice and zest bring a zesty freshness, while crumbled feta cheese adds a creamy, tangy finish. This dish comes together in just 40 minutes, making it perfect for a quick weeknight dinner or an elegant meal to impress. Garnished with fresh parsley and infused with wholesome Mediterranean ingredients, this seafood pasta recipe is a delicious balance of light, healthy, and satisfying. Ideal for pasta lovers looking for a taste of coastal elegance!
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Recipe Information
Ingredients
- 12 ounces fettuccine pasta
- 1 pound shrimp (peeled and deveined)
- 3 tablespoons olive oil
- 4 cloves garlic (minced)
- 0.5 teaspoons red pepper flakes
- 5 cups baby spinach
- 1.5 cups cherry tomatoes (halved)
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 0.5 cups feta cheese (crumbled)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley (chopped)
- 1 gallon water (for boiling pasta)
Instructions
Bring 1 gallon of water to a boil in a large pot. Add a pinch of salt and cook the fettuccine according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp, season with a pinch of salt and black pepper, and cook for 2-3 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the same skillet. Reduce the heat to medium and add the minced garlic and red pepper flakes. Sauté for 1 minute until fragrant, stirring constantly.
Add the cherry tomatoes to the skillet and cook for 2-3 minutes until they begin to soften and release their juices.
Stir in the baby spinach and cook for another 2-3 minutes until wilted. Season with the remaining salt and black pepper.
Return the cooked shrimp to the skillet and mix gently with the vegetables. Add the lemon zest and lemon juice, stirring to combine.
Add the drained fettuccine to the skillet, tossing to coat the pasta in the sauce. If the mixture looks dry, add a splash of the reserved pasta water and toss again until the desired consistency is reached.
Remove the skillet from heat and sprinkle the crumbled feta cheese over the pasta. Garnish with the chopped parsley.
Serve immediately and enjoy your Mediterranean Fettuccine with Shrimp and Spinach!
Nutrition Facts
Calories |
582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 943 mg | 41% | |
| Total Carbohydrate | 69.2 g | 25% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 5.1 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 187 mg | 14% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 474 mg | 10% | |
*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.
