Ingredients for Spicy Shrimp And Spinach Fettucini Alfredo
- Fettuccine
- 1 pound shrimp
- 6 tablespoons butter
- Garlic Cloves
- 1 1/2 cups heavy cream
- Parmesan Cheese
- 1/4 cup all-purpose flour
- Frozen Chopped Spinach
- 1 teaspoon Cajun seasoning
- Fresh Ground Pepper
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How to Make Spicy Shrimp And Spinach Fettucini Alfredo
- Bring a large pot of salted water to a boil for the pasta.
- Rinse, peel, and devein 1 pound of shrimp.
- Sprinkle shrimp with 1 teaspoon of Cajun seasoning and set aside.
- In a small bowl, whisk together 1/4 cup all-purpose flour and 1/2 cup grated Parmesan cheese.
- Add 1 pound of fettuccine to the boiling water and cook according to package directions.
- While pasta cooks, heat 4 tablespoons of butter in a large skillet over medium heat. Add 4 cloves of minced garlic and sauté for 1 minute until fragrant.
- Add 10 ounces of fresh spinach to the skillet and stir frequently until wilted and heated through (about 3-5 minutes).
- While the spinach cooks, melt 2 tablespoons of butter in a separate skillet over medium heat. (Do not let this butter brown.)
- Stir 1 1/2 cups of heavy cream into the spinach mixture.
- Slowly whisk in the Parmesan-flour mixture, stirring constantly until the sauce thickens.
- Reduce heat to low, season with salt and freshly ground black pepper to taste, and stir occasionally.
- Add the shrimp to the melted butter in the second skillet. Reduce heat to medium and stir until pink and opaque (about 2-3 minutes). Overcooked shrimp will be rubbery.
- Drain the cooked pasta.
- To plate, place a serving of fettuccine in the center of each plate. Using tongs, twist the pasta to create a neat pile.
- Ladle the Alfredo sauce over the pasta and arrange the shrimp on top. Garnish with extra Parmesan cheese (optional).
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
10g
Fat
122g
Carbs
17g
