Shrimp Fettuccine Alfredo Over Spinach Noodles
Indulge in the ultimate comfort food with this vibrant and flavorful Shrimp Fettuccine Alfredo Over Spinach Noodles. This elegant twist on a beloved classic combines tender, garlicky shrimp with a rich, velvety Parmesan cream sauce that clings perfectly to nutrient-packed spinach fettuccine. With a hint of red pepper flakes for optional heat and a fresh parsley garnish for a burst of color, this dish strikes the perfect balance between decadence and wholesomeness. Ideal for weeknight dinners or special occasions, it comes together in just 35 minutes and serves four generously. Pair it with crusty garlic bread or a crisp side salad for a restaurant-quality experience right at home. Perfectly creamy and irresistibly satisfying, this shrimp Alfredo recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 1 lb Shrimp (peeled and deveined)
- 12 oz Spinach fettuccine noodles
- 4 tbsp Unsalted butter
- 1.5 cups Heavy cream
- 1 cup Parmesan cheese (freshly grated)
- 3 cloves Garlic (minced)
- 1 tbsp Olive oil
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.25 tsp Red pepper flakes (optional)
- 2 tbsp Parsley (chopped, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the spinach fettuccine noodles and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
While the noodles are cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shrimp and season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Cook the shrimp for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, melt 4 tablespoons of unsalted butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
Reduce the heat to low and pour in 1.5 cups of heavy cream. Stir well and let it heat through, but do not let it boil.
Gradually whisk in 1 cup of freshly grated Parmesan cheese until the sauce is smooth and creamy. If the sauce is too thick, add a bit of the reserved pasta water, a tablespoon at a time, until the desired consistency is reached.
Season the sauce with the remaining 1/4 teaspoon of salt, 1/8 teaspoon of black pepper, and red pepper flakes (if using). Stir to combine.
Add the cooked shrimp back into the skillet and stir to coat them in the sauce. Let everything warm through for 1-2 minutes.
Toss the cooked spinach fettuccine noodles with the sauce until evenly coated.
Divide the shrimp fettuccine Alfredo among plates and garnish with chopped parsley. Serve immediately and enjoy!
Nutrition Facts
Calories |
4451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 260.0 g | 333% | |
| Saturated Fat | 147.6 g | 738% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1559 mg | 520% | |
| Sodium | 5856 mg | 255% | |
| Total Carbohydrate | 254.0 g | 92% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 7.0 g | ||
| Protein | 247.6 g | 495% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 2877 mg | 221% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1968 mg | 42% | |
*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.
