Shrimp Fettuccine
A delightful pasta dish featuring tender shrimp in a creamy sauce with fettuccine, perfect for any occasion.
Equipment
- Large Pot
- Large nonstick skillet
- Cutting Board
- Knife
Ingredients
- 8 oz Fettuccine (whole wheat or regular)
- 1 Tbsp Unsalted Butter
- 12 oz Large Uncooked Shrimp peeled, tails removed, and deveined
- 3 cloves Garlic minced (divided)
- 1/2 Tbsp Olive Oil
- 2 cups Cherry Tomatoes halved
- 1/4 cup Low-Sodium Fat-Free Chicken Broth
- 1/3 cup Reduced-Fat Cream Cheese softened
- 1/2 cup Skim Milk
- 1/4 tsp Salt
- 1/8 tsp Fresh Ground Black Pepper
- 1 tsp Dried Italian Seasoning
- 6 oz Baby Spinach 1 bag
Instructions
- Boil a pot of salted water and cook fettuccine according to package instructions. Drain and set aside.
- In a large nonstick skillet, melt butter over medium-high heat. Add shrimp, season with salt and pepper, and stir in one clove of minced garlic. Cook for 1-2 minutes until shrimp turn pink. Remove shrimp from skillet and set aside.
- In the same skillet, add olive oil and cherry tomatoes. Sauté for about 1 minute, then add remaining garlic and cook for an additional 20 seconds.
- Add chicken broth, cream cheese, and milk to the skillet. Stir in Italian seasoning, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer for 2 minutes until slightly thickened.
- Stir in baby spinach until wilted, then return shrimp and fettuccine to the skillet. Toss gently to combine.
- Remove from heat and stir in chopped parsley. Serve immediately.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop.