Ingredients
Scale
- 8 ounces fettuccine – You can substitute it with linguine, spaghetti, or any pasta you prefer.
- 1 tablespoon unsalted butter – Adds richness to the dish.
- 1 tablespoon olive oil – Helps sauté the ingredients without burning.
- 4 cloves garlic, divided – Garlic enhances the flavor; use fresh garlic for the best results.
- 1 pound shrimp, peeled and deveined – Make sure the shrimp are dry before cooking for the best texture.
- Salt and freshly ground black pepper, as needed – Essential for seasoning.
- 1/2 cup thinly sliced shallot (about 1 large shallot) – Adds mild sweetness and depth.
- 1/2 teaspoon red pepper flakes – Gives a hint of spice; you can reduce or omit if preferred.
- 2 cups halved cherry tomatoes – Brings freshness and a slight acidity that balances the creamy sauce.
- 1/4 cup minced flat-leaf parsley – Adds color and freshness.
- 1/2 cup dry white wine – Helps deglaze the pan and enhance the sauce’s flavor. If avoiding alcohol, substitute with chicken broth.
- 2 cups fresh spinach, roughly chopped – Adds nutrients and color.
- 1 cup heavy cream – Creates the rich, velvety sauce
Instructions
Step 1: Cook the Pasta
- Bring a large pot of lightly salted water to a rolling boil.
- Add the fettuccine and cook until al dente, about 8 minutes. The pasta should be tender but still have a slight bite.
- Reserve 1/2 cup of pasta water, then drain the pasta and set it aside. The pasta water helps adjust the sauce later if needed.
Step 2: Sauté the Garlic and Shrimp
- In a large skillet, heat butter and olive oil over medium heat.
- Thinly slice 2 cloves of garlic, add them to the skillet, and cook until lightly browned, about 2 minutes. Remove and discard the garlic to prevent bitterness.
- Carefully add the shrimp, season with salt and pepper, and cook for about 2 to 3 minutes per side, until they turn pink and opaque. Remove from the skillet and keep warm.
Step 3: Build the Sauce
- In the same skillet, add shallots and cook until softened, about 2 to 3 minutes.
- Mince the remaining 2 cloves of garlic and add them to the skillet along with the red pepper flakes. Stir for about 30 seconds until fragrant.
- Add the cherry tomatoes and parsley, then pour in the white wine. Let it come to a boil and cook for 2 to 3 minutes, allowing the wine to reduce slightly.
- Stir in the chopped spinach and let it wilt.
Step 4: Combine Everything
- Return the cooked shrimp to the skillet and pour in the heavy cream. Stir well to combine.
- Season with additional salt and pepper to taste.
- If the sauce is too thick, gradually stir in 1 tablespoon of pasta water at a time until it reaches the desired consistency.
- Add the cooked pasta to the skillet, tossing everything together until well coated in the sauce.
Step 5: Serve and Enjoy
- Divide the pasta into serving bowls.
- Garnish with extra parsley for a fresh touch.
- Serve immediately with a side of crusty bread or a fresh salad.
Notes
How to Tell If Shrimp is Cooked
Shrimp cooks very quickly, and overcooking can make it rubbery. Look for these signs:
- The shrimp should turn pink and opaque.
- It should curl into a “C” shape. If it curls into an “O” shape, it may be overcooked.
What to Do If the Sauce is Too Thick or Too Thin
- Too thick? Add a little reserved pasta water or extra cream.
- Too thin? Let the sauce simmer for a minute or two longer to thicken.
Substituting Ingredients
- No white wine? Use chicken broth for a similar depth of flavor.
- Want it lighter? Replace heavy cream with half-and-half or a dairy-free alternative.
- Prep Time: 20 minutes
- Cook Time: 20 minutes