Creamy Garlic Shrimp Pasta
This Creamy Garlic Shrimp Pasta is a delightful dish! Fettuccine and succulent shrimp enveloped in a rich, garlicky sauce will impress everyone.
Servings: 4 servings
Ingredients
- 8 oz fettuccine pasta
- 1 lb shrimp peeled and deveined
- 2 tbsp olive oil
- 4 cloves garlic minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup spinach
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta in a colander and set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the peeled and deveined shrimp to the skillet. Season with salt and pepper, and cook for about 2-3 minutes on each side, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the minced garlic. Sauté for about 30 seconds, or until fragrant, being careful not to burn it. Pour in the heavy cream and bring it to a simmer.
- Stir in the grated Parmesan cheese, mixing until it melts and combines with the cream. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.
- Add the cooked fettuccine, shrimp, and spinach to the skillet. Toss everything together until the pasta is well coated in the creamy garlic sauce and the spinach has wilted.
- Serve your Creamy Garlic Shrimp Pasta hot, garnished with freshly chopped parsley for a pop of color and flavor. Enjoy!
Equipment
- Large pot
- Skillet
- Wooden Spoon
- Measuring cups and spoons
- Colander
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For freezing, use a freezer-safe container and label it; can be frozen for up to 2 months.
- To reheat, thaw overnight in the refrigerator and warm gently on the stovetop.