Excellent pivot! Shrimp Alfredo with Spinach is a brilliant one-pan (plus pasta pot) wonder. The spinach adds color, nutrients, and a fresh, slightly earthy flavor that balances the creamy sauce perfectly.
Here’s a streamlined, restaurant-style recipe you can make at home.
Creamy Shrimp Alfredo with Spinach
A decadent yet quick pasta dish that feels luxurious.
Prep Time: 10 mins | Cook Time: 20 mins | Serves: 4
Ingredients:
· 8 oz (225g) fettuccine or linguine
· 1 lb (450g) large shrimp, peeled and deveined (tails on or off)
· Salt and black pepper
· 2 tbsp unsalted butter, divided
· 4 cloves garlic, minced
· 1 cup heavy cream
· 1 cup freshly grated Parmesan cheese, plus more for serving
· ¼ tsp freshly grated nutmeg (optional but classic)
· 5 oz (about 5 cups) fresh baby spinach
· Optional: Pinch of red pepper flakes for a little heat; squeeze of lemon juice at the end.
Instructions:
1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions for al dente. Reserve about 1 cup of pasta water before draining. Set pasta aside.
2. Sear the Shrimp: Pat shrimp very dry with paper towels. Season generously with salt and pepper. In a large skillet or Dutch oven over medium-high heat, melt 1 tablespoon of butter. Add shrimp in a single layer and cook for 1-2 minutes per side, until pink and just cooked through. Do not overcook. Remove shrimp to a plate and set aside.
3. Make the Sauce: In the same skillet, reduce heat to medium. Add the remaining 1 tablespoon of butter. Add the minced garlic (and red pepper flakes if using) and sauté for about 30 seconds until fragrant.
· Pour in the heavy cream, bring to a gentle simmer, and let it cook for 2-3 minutes to thicken slightly.
· Reduce heat to low. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Season with a pinch of nutmeg, salt, and pepper. Tip: If the sauce seems too thick, stir in a splash of the reserved pasta water to reach your desired consistency.
4. Combine Everything: Add the fresh spinach to the sauce. Toss gently until it just starts to wilt, about 1-2 minutes.
· Add the cooked pasta and the seared shrimp (along with any juices) back to the skillet. Toss everything gently until the pasta is well-coated and heated through. Add more pasta water if needed to make the sauce silky and cohesive.
5. Serve Immediately: Taste and adjust seasoning. A final squeeze of lemon juice brightens all the flavors beautifully. Serve in warm bowls with extra Parmesan cheese on top.
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Pro Tips & Variations:
· Don’t Overcook the Shrimp: They cook fast! Remove them from the pan as soon as they’re opaque. They’ll warm back through when added to the sauce at the end.
· Freshly Grated Parmesan is Key: Pre-grated cheese often contains anti-caking agents that can make your sauce grainy and less smooth.
· Vegetable Boost: Add sautéed mushrooms or sun-dried tomatoes along with the garlic for extra depth.
· Lighter Option: Substitute half the heavy cream with whole milk or evaporated milk, but note the sauce will be less rich.
· Protein Swap: This method works perfectly with scallops or cooked, shredded chicken.
Enjoy your delicious and elegant meal! It pairs wonderfully with a simple green salad and a glass of crisp white wine like Pinot Grigio or Sauvignon Blanc.