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Shrimp Alfredo with Spinach

A delightful fusion of succulent shrimp in a creamy Alfredo sauce with vibrant spinach, served over fettuccine.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Seafood
Calories: 500
Ingredients Method Notes

Ingredients
  

Shrimp and Marinade
  • 2 lbs Jumbo Raw Shrimp Rinse and pat dry before marinating.
  • 2 tsp Paprika
  • ½ tbsp Kosher Salt Adjust to taste.
  • ½ tsp Ground Black Pepper
  • 2 tsp Oil Canola oil for marinating.
For Cooking
  • 4 tbsp Oil Divided; for sautéing.
  • 6 cloves Garlic (Minced)
  • 1 small Onion (Chopped)
  • 1 lb Bag of Spinach Fresh spinach recommended.
  • 2 tbsp Unsalted Butter
  • 3 cups Heavy Cream
  • 1 cup Pasta Water Reserve from cooked pasta.
  • 1½ lbs Fettuccine Pasta Cook until al dente.
  • 2½ cups Fresh Shredded Parmesan Cheese Using freshly grated is recommended.
  • 4 tsp Paprika
  • 1½ tsp Ground Black Pepper
  • Kosher Salt To taste

Method
 

Preparation and Marinating Shrimp
  1. Start by marinating the jumbo shrimp. In a medium bowl, mix together paprika, salt, and black pepper with oil. Coat the shrimp well and set aside for about 30 minutes.
Cooking Pasta
  1. Bring a large pot of salted water to a rolling boil, then add the fettuccine. Cook according to package instructions until al dente, reserving 1 cup of pasta water before draining.
Sautéing Shrimp
  1. Heat the canola oil in a large skillet over medium heat. Arrange the marinated shrimp in a single layer and cook for about 4-6 minutes on one side until pink and opaque, then flip them and cook for another 4-6 minutes. Remove the shrimp from the skillet and set aside.
Making the Alfredo Sauce
  1. In the same skillet, melt the unsalted butter over medium heat. Add minced garlic and chopped onion. Sauté for approximately 45 seconds until fragrant. Sprinkle in the remaining salt, pepper, and paprika, stirring well.
  2. Gradually pour in the heavy cream and reserved pasta water, stirring continuously. Allow the sauce to simmer for about 6-8 minutes until slightly thickened.
Finishing the Dish
  1. Stir in the shredded Parmesan cheese gradually, mixing until smooth. Adjust seasoning as needed.
  2. Add the fresh spinach and let it wilt for about 1-2 minutes.
  3. Combine the cooked fettuccine with the sauce, tossing to coat well, then gently fold in the sautéed shrimp.
  4. If the sauce is too thick, add more reserved pasta water. Finish with a sprinkle of parsley flakes and serve warm with extra Parmesan on the side.

Notes

For extra flavor, add red pepper flakes. Avoid overcrowding the pan when cooking shrimp for even searing. You can use frozen spinach if needed, but thaw and drain it before use.