Fettuccine with Shrimp, Tomatoes, and Spinach Cream Sauce

recipe Detail


This one-skillet fettuccine with shrimp, tomatoes, and spinach cream sauce, bright and fresh-tasting, cooks quickly. We love it with a simple tossed salad and a great bread.


- 1 package fettuccine noodles

- 1 pound shrimp, peeled and deveined

- 2 tomatoes, diced

- 1 cup spinach

- 2 tablespoons olive oil

- Salt and pepper

- 1 teaspoon garlic powder

- 1 teaspoon onion powder

- 1 teaspoon dried basil

- 1 teaspoon dried oregano

- 1 cup heavy cream

- 1/2 cup grated Parmesan cheese


1. Cook fettuccine noodles according to package instructions. Drain and set aside.


2. In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the shrimp and season with salt, pepper, garlic powder, and onion powder. Cook for 2-3 minutes until shrimp turns pink. Remove shrimp from the pan and set aside.


3. In the same pan, add the diced tomatoes and cook for 1-2 minutes until they start to soften.


4. Add 1 cup of spinach to the pan and cook until it starts to wilt.


5. Season with dried basil and oregano, and stir to combine.


6. Pour in 1 cup of heavy cream and stir until well combined.


7. Add 1/2 cup of grated Parmesan cheese to the pan and stir until it melts and the sauce thickens.


8. Add the cooked fettuccine noodles and shrimp back to the pan, and toss until everything is evenly coated with the sauce.


9. Serve the fettuccine with shrimp, tomatoes, and spinach cream sauce hot and enjoy! Optional: top with additional grated Parmesan cheese for extra flavor.

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