Fettuccine with Shrimp and Spinach
This delicious meal combines succulent shrimp, a flavorful tomato and white wine sauce, and tender spinach over a bed of fettuccine. It's perfect for a special dinner or anytime you want to enjoy a restaurant-quality dish at home.
Ingredients
- 8 oz. Fettuccine
- 1 lb. Shrimp peeled and deveined
- 8 oz. Spinach
- 1 lb. Cherry Tomatoes peeled
- 4 Garlic Cloves minced
- 1/2 cup Dry White Wine like Sauvignon Blanc or Chardonnay
- 1 tsp. Hot Pepper Flakes
- Salt and Black Pepper to taste
- Extra Virgin Olive Oil
Instructions
Prepare the Shrimp:
- In a large skillet, heat a large drizzle of olive oil over medium-high heat.
- Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the shrimp to the skillet and cook for about 1 minute per side, or until they turn pink and opaque.
- Pour in the white wine and let it simmer for about 1-2 minutes, allowing the alcohol to cook off and the sauce to reduce slightly.
- Remove the shrimp from the skillet and set them aside.
Cook the Fettuccine:
- Bring a large pot of salted water to a boil.
- Cook the fettuccine according to the package instructions until al dente.
- Drain the pasta and set it aside.
Prepare the Tomato Sauce:
- In the same skillet used for the shrimp, add a bit more olive oil if needed.
- Add the peeled cherry tomatoes to the skillet and cook over medium heat for about 5-7 minutes, or until they start to soften and burst. Use a fork to gently mash some of the tomatoes to release their juices.
- Season the sauce with salt, pepper, and hot pepper flakes.
Add the Spinach:
- Stir in the fresh spinach and cook for 2-3 minutes, or until it wilts down.
Combine the Dish:
- Return the cooked shrimp to the skillet and stir to combine with the sauce and spinach.
- Add the drained fettuccine to the skillet and toss everything together, allowing the pasta to absorb the flavors of the sauce.
- Serve your Shrimp and Spinach Fettuccine hot, and enjoy!
Video
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