Description
A rich and creamy dish combining shrimp, sun-dried tomatoes, and fresh spinach with fettuccine, perfect for weeknights or special occasions.
Ingredients
Scale
- 8 ounces fettuccine pasta
- 1 tablespoon olive oil
- 1 pound shrimp, peeled and deveined
- 1 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1 cup heavy cream
- 1 teaspoon garlic, minced
- Salt and pepper to taste
- Parmesan cheese for garnish
Instructions
- Cook the fettuccine according to package instructions. Once al dente, drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the shrimp and cook until pink and cooked through, about 3-5 minutes. Remove the shrimp from the skillet and set them aside.
- In the same skillet, add minced garlic and chopped sun-dried tomatoes. Sauté for about 2 minutes until the garlic is fragrant.
- Pour in heavy cream and bring the mixture to a simmer. Stir in the fresh spinach and cook until wilted.
- Add the cooked fettuccine and shrimp back into the skillet. Toss everything to combine and season with salt and pepper to taste.
- Serve hot, garnished with freshly grated Parmesan cheese on top for added flavor and richness.
Notes
For a lighter version, substitute heavy cream with half-and-half or low-fat sour cream. Feel free to add other vegetables like bell peppers or mushrooms.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 180mg