Spicy Shrimp and Spinach Fettucini Alfredo
Elevate your dinner table with this irresistible Spicy Shrimp and Spinach Fettuccine Alfredo, a creamy pasta dish with a bold kick! Succulent, pan-seared shrimp are seasoned to perfection and paired with tender baby spinach, then tossed in a rich Parmesan Alfredo sauce infused with fragrant garlic and a hint of crushed red pepper for just the right amount of heat. Velvety fettuccine noodles soak up every creamy drop, creating a luscious, restaurant-quality meal in just 40 minutes. Perfect for weeknight indulgence or a dinner party centerpiece, this recipe is as easy as it is impressive. Garnish with fresh parsley and extra Parmesan for an elegant finishing touch.
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 1 lb large shrimp (peeled and deveined)
- 2 tbsp olive oil
- 4 garlic cloves (minced)
- 1 tsp crushed red pepper flakes
- 4 cups baby spinach
- 4 tbsp unsalted butter
- 1.5 cups heavy cream
- 1 cup grated Parmesan cheese
- 0.5 tsp salt
- 0.25 tsp freshly cracked black pepper
- 2 tbsp fresh parsley (chopped, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
While the pasta cooks, pat the shrimp dry with a paper towel and season lightly with salt and pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the shrimp to the skillet in a single layer and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the minced garlic and crushed red pepper flakes. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
Add the baby spinach to the skillet and cook for 2-3 minutes until wilted. Remove the spinach and set aside with the shrimp.
Reduce the heat to low and melt the butter in the skillet. Stir in the heavy cream and simmer gently for 2-3 minutes.
Gradually whisk in the Parmesan cheese until the sauce is smooth. Season with salt and freshly cracked black pepper to taste.
Add the cooked fettuccine to the skillet and toss to coat in the Alfredo sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen.
Return the shrimp and spinach to the skillet and gently toss to combine with the pasta.
Serve the Spicy Shrimp and Spinach Fettuccine Alfredo immediately, garnished with fresh parsley and additional Parmesan cheese if desired.
Nutrition Facts
Calories |
3894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.8 g | 292% | |
| Saturated Fat | 120.9 g | 604% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 1450 mg | 483% | |
| Sodium | 3623 mg | 158% | |
| Total Carbohydrate | 259.4 g | 94% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 12.2 g | ||
| Protein | 187.7 g | 375% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1209 mg | 93% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1276 mg | 27% | |
*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.
