Shrimp Fettuccine with Spinach and Parmesan

Sometimes the best meals really are the simplest!

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Take this recipe from Cooking Light, for instance. Nine ingredients. And four of those are butter, olive oil, salt, and pepper, which most people already have on hand.

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Pasta. Butter. Olive Oil. Garlic. Shrimp. Salt. Spinach. Parmesan Cheese.

So simple. So delicious. So satisfying. A meal in a dish!

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The recipe calls for shaved Parmesan cheese on top, but I used shaved Asiago cheese, which I had on hand. Any hard, nutty cheese would work well.

Cooking Light’s recipe works perfectly, as is.

Shrimp Fettuccine with Spinach and Parmesan

Recipe from Cooking Light

Ingredients
    • 8 ounces uncooked fettuccine (or your favorite pasta shape)
    • 2 tablespoons butter
    • 1 tablespoon extra-virgin olive oil
    • 2 garlic cloves, thinly sliced
    • 10 ounce medium shrimp, peeled and deveined
    • 3/8 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 6 ounces fresh baby spinach
    • 1 1/4 ounces Parmesan cheese, shaved
Preparation
  1. Cook pasta according to package directions, omitting salt and fat.
  2. Melt butter and oil in a large skillet over medium heat. Add garlic to pan; cook 1 minute. Remove garlic from pan with a slotted spoon; place in a small bowl. Increase heat to medium-high. Add shrimp, salt, and pepper to pan; cook 4 minutes or until shrimp are done, stirring occasionally. Add pasta, spinach, and garlic to pan; cook 1 minute or until spinach wilts, tossing to coat. Sprinkle with cheese.

My rating: 7.9/10

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One thought on “Shrimp Fettuccine with Spinach and Parmesan

  1. Pingback: Dinner Meal Plan for May 11-17 | Meg.Goes.Nom.Nom.

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