Shrimp Fettuccine with Spinach and Parmesan

Sometimes the best meals really are the simplest!


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.


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

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


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

    • 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
  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

One thought on “Shrimp Fettuccine with Spinach and Parmesan

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

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s