Creamy Shrimp & Spinach Pasta
Apr 24, 2020, Updated Apr 12, 2025
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Creamy, creamy goodness is the name of the game for this Creamy Garlic Shrimp & Spinach Pasta. This is true comfort food – not to be confused with low-calorie by any stretch of the imagination. But everything in moderation, right?
Creamy Shrimp & Spinach Pasta
This Creamy Garlic Shrimp & Spinach Pasta is a true comfort dish made with pantry ingredients and delicious high-protein shrimp.
Ingredients
- 1 box gluten-free fettuccine
- 1 pound shrimp, peeled and deveined
- 4 tablespoons butter
- 6 cloves garlic, minced
- ½ medium yellow onion, diced
- 1 red bell pepper, cut into 2-inch pieces
- 2 cups half and half
- 5- ounce bag fresh baby spinach
- ½ cup fresh-grated parmesan
- 1 tablespoon dried parsley
- 1 teaspoon salt
- ½ teaspoon cracked black pepper
- Pinch of red pepper flakes
Instructions
- Prepare fettuccine according to package directions. Drain, reserving ½ cup pasta water.
- In a large skillet, melt 4 tablespoons butter and add in minced garlic. Cook shrimp in the garlic butter, 2 minutes per side. Remove shrimp from skillet and set aside.
- Reduce heat to medium and add diced onion and cut red bell pepper into the skillet, cooking for about 10 minutes, until onions are translucent.
- Add salt, pepper and dried parsley to the skillet, along with 2 cups half and half. Stir to combine and bring to a simmer. Let simmer for about 5 minutes, until cream starts to thicken and take on the flavors of the skillet.
- Add in fresh spinach and cook down, until spinach is wilted. Stir in fresh-grated parmesan and pinch of red pepper flakes. If sauce is too thick, thin out with reserved pasta water.
- Return pasta and shrimp to the pan, folding in the ingredients to combine and coat evenly.
- Serve.
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