Spinach Shrimp Fettuccine

Weeknight pasta dinners should have a short list of easy-to-find ingredients, quick preparation and loads of flavor. Spinach shrimp fettuccine hits a bull’s-eye on every throw. Pasta, garlic, shrimp, seasonings and cheese are valuable ingredients for quick dinners like this one. Pick up some fresh baby spinach and plum tomatoes (or substitute something that’s already in your fridge) and you’re all set.

The beauty of this shrimp and spinach pasta recipe is that once you have your ingredients, you don’t need to cook them down for a long time or make a separate sauce. A brief saute keeps the spinach and tomatoes light and refreshing, while the delicate shrimp stays tender and flavorful. If you love the combination of greens and shellfish, continue in the same vein with shrimp and spinach risotto or spinach, shrimp and ricotta tacos.

Ingredients for Spinach Shrimp Fettuccine

• Fettuccine: Cook these long, flat noodles in salted boiling water. Avoid pasta mistakes and save the olive oil for the skillet, where it makes the garlic and shrimp sizzle and later coats the cooked and drained pasta.
• Baby spinach: Packaged baby spinach speeds up the prep because you don’t need to separate and chop the leaves. However, we do recommend that you wash the baby spinach, even if the container or bag says “pre-washed.” The gross truth about pre-washed lettuce and other greens is that their commercial bath contains chemicals that can linger on the leaves.
• Garlic cloves: Mince four (yes, four!) cloves of garlic so that their flavor spreads broadly. In this shrimp and spinach fettuccine recipe, we prefer the taste of fresh garlic smashed and cut with a knife rather than canned garlic. If you mince garlic another way, such as with a garlic press, expect it to impart a fiery bite.
• Uncooked shrimp: Save your frozen precooked shrimp for shrimp tostadas, and instead thaw a bag of medium-sized raw shrimp (31-40 per pound) for this pasta recipe. Precooked shrimp will become tough and rubbery and won’t pick up the garlic flavor.
• Plum tomatoes: This type of tomato, also known as a Roma tomato, has a meatier texture and lower moisture content than big, slicing tomatoes. When cooked briefly, plum tomatoes hold their shape well and distribute just a little juice into the sauce without breaking down completely.
• Italian seasoning: Open a jar of Italian seasoning or make your own Italian seasoning blend to add several herbs and spices in one spoonful. Some commercial brands have salt mixed in, so check the label before you add more.
• Parmesan cheese: Sprinkle the cheese while the pasta is still in the skillet; it melts slightly with the residual heat. Set a bowl with shredded cheese on the table if you want to add more as a garnish. Always grate your own cheese for the best texture.

Directions

Step 1: Cook the pasta

Cook the fettuccine according to the package directions.

Step 2: Saute the vegetables and shrimp

Meanwhile, in a large skillet, saute the spinach in the oil for two minutes or until the leaves begin to wilt. Add the garlic and cook for one minute longer. Add the shrimp, tomatoes, Italian seasoning and salt, and saute them for two to three minutes or until the shrimp turn pink.

Step 3: Mix with the pasta and cheese

Drain the fettuccine, add it to the skillet and toss to coat the pasta. Sprinkle the shrimp and pasta mixture with the Parmesan cheese.

JOSH RINK FOR TASTE OF HOME

Spinach Shrimp Fettuccine Variations

• Use mature spinach. Regular spinach has many advantages over baby spinach: It costs less, has a stronger flavor and tastes better when cooked. Wash the spinach well to ensure you remove any dirt, cut off and discard the tough stems and chop the leaves into bite-sized pieces or ribbons.
• Make it creamy: For a saucier pasta, save the pasta water when you drain the fettuccine. Pour a couple of tablespoons at a time into the cooked shrimp mixture until you like the sauciness, and then add the noodles. The starchy pasta water becomes creamier if you melt a tablespoon of butter into the cooked shrimp mixture. (Psst: Try this cold-water pasta hack to make the liquid even starchier.)
• Raid the garden and fridge: To give spinach shrimp fettuccine a spicy bite, sprinkle in minced fresh chile or red pepper flakes when you put the garlic in the skillet. Replace or add other chopped or sliced vegetables for a more colorful and expansive pasta dish. Our favorite additions include sweet onion, mushrooms, zucchini, yellow bell pepper, asparagus and sugar snap peas. Substitute or add a more pungent cheese, such as feta or blue cheese, for extra creaminess and flavor.

How to Store Spinach Shrimp Fettuccine

Once the leftover spinach shrimp fettuccine has cooled completely, pack it into an airtight container and store it in the refrigerator. Don’t expect it to taste quite as good the second time around. Its flavor and texture are so much better when fresh that we recommend scaling down the recipe to avoid leftovers.

How long does spinach shrimp fettuccine last?

Spinach shrimp fettuccine lasts three to four days in the refrigerator. It will firm up and clump together as it chills, but will soften again when reheated.

How do you reheat spinach shrimp fettuccine?

Reheat spinach shrimp fettuccine in a large skillet on the stovetop over medium-low heat. Add a splash of water or white wine to the pan so that the pasta clumps loosen before it starts to stick. Heat just until the shrimp are warmed through, about two minutes—any longer and the shellfish will become chewy. Microwaving leftovers would make the shrimp chewy, too.

Spinach Shrimp Fettuccine Tips

JOSH RINK FOR TASTE OF HOME

What’s the best way to clean and devein shrimp?

You can clean shrimp in minutes with a little practice and the proper technique. Shellfish is easier to clean when fully thawed; thaw shrimp either overnight in the fridge or in a bowl under cool running water before you start cooking. Once thawed, the shrimp flesh pops free of the shell with a little tug: Grip the body with your dominant hand, grab the shell with your other and peel it away from head to tail. Tease out the dark vein down the shrimp’s back with a paring knife.

What should you serve with spinach shrimp fettuccine?

Serve spinach shrimp fettuccine as a one-pot meal, or set a light mixed salad and some crusty French bread on the side. Homemade salad dressing takes minutes and enhances the meal’s upmarket feel. Lemony Italian dressing matches the flavors in the spinach shrimp pasta, and honey mustard dressing balances the pasta’s sharp garlic and acidic tomatoes with a bit of sweetness. For a hot side dish, roast another vegetable like asparagus, broccoli or green beans. For a multicourse meal, set out the bread slices first with green olive tapenade and follow the pasta with berries with vanilla custard.