Shrimp Fettuccine with Fresh Spinach in Garlic Parmesan Cream Sauce



  • 1 oz. olive oil
  • 16 pcs. World Port Seafood Wild Argentinian Red Shrimp
  • 1 Tbsp. chopped garlic
  • 1 cup baby spinach
  • 1 oz. white wine
  • 1 cup heavy cream
  • 1/2 cup fine-grated Parmesan
  • 1 tsp. sea salt
  • 1/8 tsp. fresh ground black pepper
  • 12 oz. cooked fettuccine (6 oz. dry)


  • 2 Tbsp. roasted pine nut
  • 2 Tbsp. shredded parmesan
  • 1 Tbsp. chopped parsley



  1. In sauté pan heat 1 oz. olive oil
  2. Add shrimp and cook 1 minute on both sides till cooked

  3. Add chopped garlic and sauté until garlic is cooked

  4. Add cup of cleaned and trimmed baby spinach and cook briefly until spinach begins to wilt
  5. Deglaze pan with white wine
  6. Add cream and reduce until it thickened into a sauce consistency

  7. Add 1/4 cup fine-grated Parmesan and mix into sauce

  8. Add 1 tsp. sea salt and 1/8 tsp. pepper
  9. Add cooked fettuccine and stir until hot


  1. Remove shrimp from pasta and set aside
  2. Mound pasta in pasta bowl, use tongs to twirl pasta to form the shape of a volcano
  3. Place shrimp around 1 side bowl with the tails pointing to the center of the bowl
  4. Sprinkle shredded Parmesan, roasted pine nuts and parsley flakes on top