Description
A delightful balance of flavors with succulent shrimp in a rich creamy Parmesan sauce combined with sun-dried tomatoes and spinach over fettuccine.
Ingredients
Scale
- 8 oz fettuccine pasta
- 1 lb shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Cook the fettuccine according to package instructions until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat and sauté minced garlic until fragrant.
- Add the shrimp and cook until they turn pink and opaque, about 3-4 minutes.
- Stir in sun-dried tomatoes and fresh spinach, cooking until the spinach wilts.
- Pour in the heavy cream and bring to a gentle simmer, then stir in Parmesan cheese until melted and smooth.
- Add the cooked fettuccine to the skillet and toss to coat with the sauce. Season with salt and pepper.
- Serve immediately, garnished with fresh basil if desired.
Notes
Choose quality ingredients for the best flavor, and don’t rush the sauce-making process.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 250mg