Description
A delicious creamy shrimp fettuccine pasta dish.
Ingredients
Scale
- 8 oz fettuccine pasta
- 1 lb large shrimp, peeled and deveined
- 3 cups fresh spinach
- 1 cup whole milk ricotta cheese
- 1 cup heavy cream
- 3 garlic cloves, minced
- 1/2 cup grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- Red pepper flakes (optional)
Instructions
- Cook the fettuccine in salted boiling water until al dente, then drain.
- In a large skillet over medium heat, add olive oil and sauté minced garlic until fragrant (about 30 seconds).
- Add shrimp and cook until pink and opaque.
- Toss in fresh spinach; stir until wilted.
- Add ricotta cheese and mix well until creamy.
- Pour in heavy cream; stir continuously over low heat.
- Gradually add grated Parmesan, mixing until melted into the sauce.
- Gently fold cooked fettuccine into the sauce until fully coated.
- Season with salt and pepper to taste.
Notes
- This dish is best served hot right after preparing.
- Feel free to adjust the seasoning with more or less salt and pepper.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 700
- Sugar: 3g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 200mg