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Mediterranean Shrimp and Spinach Fettuccine

Indulge in a light yet flavorful Mediterranean-style seafood pasta dish featuring shrimp, spinach, and tomatoes in a luscious garlic butter sauce. This crowd-pleasing meal is perfect for any weeknight dinner or special occasions.
4
50 min
TOTAL TIME
682
CALORIES
$3.87
PER SERVING
Mediterranean Shrimp and Spinach Fettuccine
Ingredients
12 INGREDIENTS
4 SERVINGS
Olive Oil
1 tbsp olive oil
Butter
4 tbsp butter
divided
Garlic
5 cloves garlic
minced
Shrimp
1 lb shrimp
uncooked, shelled and deveined
Tomatoes
5 medium tomatoes
fresh, chopped into large cubes
Fresh Spinach
1 cup fresh spinach
Lemon Juice
2 tbsp lemon juice
Crushed Red Pepper
1/2 tsp crushed red pepper
Paprika
1 tsp paprika
Fettuccine Pasta
10 oz fettuccine pasta
Salt
1 tsp salt
Parmesan Cheese
1/2 cup parmesan cheese
grated
Directions
8 STEPS
20 min
PREP TIME
30 min
COOK TIME
50 min
TOTAL TIME
1
Bring a large pot of salted water to a boil and cook fettuccine pasta according to package instructions. Drain and set aside.
2
In a large skillet, heat 1 tablespoon butter and 1 tablespoon olive oil over medium-high heat until melted.
3
Add fresh shrimp and half of the minced garlic to the skillet, making sure the shrimp is not crowded.
4
Sprinkle the uncooked side of the shrimp generously with paprika and salt. Cook for 1 minute until shrimp is pink on one side, and then flip the shrimp over and cook for another 1-2 minutes until pink on the other side.
5
Add chopped tomatoes, fresh spinach, the remaining minced garlic, and 1/2 teaspoon crushed red pepper to the skillet with shrimp. Mix everything well and cook for 2-3 minutes until spinach is wilted.
6
Add the cooked pasta to the skillet, along with 3 tablespoons butter, 2 tablespoons lemon juice, and 1/2 teaspoon more salt.
7
Stir and cook over medium heat until shrimp is cooked through, and all ingredients are heated through, about 2-3 minutes.
8
To serve, top each portion with grated Parmesan cheese.
Health Info
Macros
66g
CARBS
26g
FAT
47g
PROTEIN
Contains these allergens
MILK
CRUSTACEAN SHELLFISH
WHEAT
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Frequently Asked Questions
What can I add to my shrimp fettuccine to make it more flavorful?
Can I make this dish with other types of pasta?
How do I avoid overcooking the shrimp?
How do I make my fettuccine al-dente?
Why is my sauce too runny?
Why is my sauce too thick?
What type of shrimp should I use?
What can I substitute for cream in the sauce?
How do I ensure my shrimp is fully cooked?
Can I use pre-cooked shrimp?