Description
A delightful dish that combines shrimp and cream with fresh vegetables and herbs, perfect for any occasion.
Ingredients
Scale
- 8 oz fettuccine or linguine
- 1 lb large shrimp, peeled and deveined
- 2 cups fresh spinach
- 1 cup cherry tomatoes, halved
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Boil a large pot of salted water and cook the fettuccine or linguine until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat and sauté minced garlic for 1-2 minutes.
- Add the shrimp to the skillet and cook for 3-4 minutes until pink and opaque.
- Stir in halved cherry tomatoes and fresh spinach; cook until spinach wilts down, about 2 minutes.
- Pour in heavy cream and bring to a gentle simmer, then stir in parmesan cheese and Italian seasoning.
- Season with salt and pepper to taste and add the cooked pasta, tossing to coat.
- Continue to heat everything through for an additional 2-3 minutes until the sauce thickens.
- Serve immediately, garnished with extra parmesan cheese if desired.
Notes
For best results, use fresh ingredients and watch the shrimp closely to avoid overcooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 200mg