Shrimp Fettuccine with Cherry Tomatoes and Spinach in a Creamy Garlic Sauce Recipe
A creamy and flavorful Shrimp Fettuccine recipe that combines tender shrimp, fresh baby spinach, and a rich, light cream cheese sauce with whole wheat or regular fettuccine, perfect for a quick and satisfying 30-minute dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
Ingredients
Pasta
- 8 ounces fettuccine (whole wheat or regular)
Shrimp
- 12 ounces large uncooked shrimp (peeled, tails removed, and deveined)
- 1 tablespoon unsalted butter
- salt and fresh ground black pepper (to taste)
- 1 clove garlic (minced, divided)
Vegetables and Sauce
- ½ tablespoon olive oil
- 2 cups halved cherry tomatoes
- ¼ cup low-sodium fat-free chicken broth
- ⅓ cup reduced-fat cream cheese (softened)
- ½ cup skim milk
- ¼ teaspoon salt
- ⅛ teaspoon fresh ground black pepper
- 1 teaspoon dried Italian seasoning
- 1 bag (6 ounces) baby spinach
Garnish
- fresh chopped parsley (for garnish)
Instructions
- Cook the pasta: Prepare the fettuccine according to the instructions on the package until al dente. Drain and set aside.
- Sauté the shrimp: In a large nonstick skillet, melt the unsalted butter over medium-high heat. Add the shrimp, season with salt and fresh ground black pepper, and stir in 1 clove of minced garlic. Cook for 1 to 2 minutes until the shrimp turns pink and is cooked through. Remove the shrimp from the skillet and set aside.
- Sauté the tomatoes: Return the skillet to medium-high heat and add the olive oil. Add the halved cherry tomatoes and cook for about 1 minute until they begin to soften. Stir in the remaining 2 cloves of minced garlic and cook for 20 seconds until fragrant.
- Make the sauce: Add the low-sodium fat-free chicken broth, softened reduced-fat cream cheese, skim milk, dried Italian seasoning, ¼ teaspoon salt, and ⅛ teaspoon black pepper to the skillet. Bring the mixture to a boil, then reduce the heat and simmer for 2 minutes, stirring constantly until the sauce slightly thickens.
- Combine: Stir the baby spinach into the sauce and cook for 1 minute until wilted. Add the cooked shrimp and drained fettuccine to the skillet and toss everything together to coat evenly with the sauce.
- Serve: Remove from heat, stir in fresh chopped parsley for garnish, and serve immediately. Enjoy your creamy shrimp fettuccine!
Notes
- Use whole wheat fettuccine for added fiber and nutrients.
- Make sure to not overcook the shrimp to keep them tender.
- Spinach can be substituted with kale or arugula for variation.
- Adjust seasoning to taste, especially salt and pepper.
- For a richer sauce, substitute skim milk with half-and-half or cream if preferred.
- Fresh parsley adds a bright flavor but can be omitted or replaced with basil.
