Fettuccine pasta, robust shrimp, and a garlic parmesan sauce? Count us in! This creamy and delicious pasta is far from your average, everyday fettuccine. This gourmet statement dish is made with shrimp and baby spinach and topped off with roasted pine nuts, shredded parmesan, and parsley flakes. Follow the recipe and steps below and this pasta dish will soon become one of your favorites to enjoy.
The Best Shrimp for Fettuccine in Garlic Parmesan Cream Sauce
This pasta dish is best served with Omaha Steaks big and beautiful Wild Argentinian Red Shrimp. Upgrade this classic fettuccine recipe with sweet shrimp that taste like rich, succulent lobster. Flash-frozen the day of catch, these shrimp are pre-peeled and deveined when they arrive to you.
To prepare the shrimp for cooking, you must thaw first one of two ways: refrigerator thawing or the cold water method. To refrigerator thaw, remove shrimp from bag and place in a strainer with a plate underneath. Thaw in the refrigerator overnight and then rinse well and drain. For faster, cold water thawing, remove shrimp from bag and place in a large bowl of cold water for approximately 10-20 minutes, or until thawed. Make sure to eat shrimp within 24 hours of thawing.
How to Make Shrimp Fettuccine with Fresh Spinach in Garlic Parmesan Cream Sauce
This recipe is as delicious as it is easy to make. Start by sautéing the shrimp in a pan for one minute on each side. You’ll know the shrimp are fully cooked when their natural raw red color turns opaque. Add chopped garlic and baby spinach, followed by the white wine to deglaze the pan. Add the cream and parmesan to the same pan and reduce the heat while the sauce thickens. Cook fettuccine noodles according to package directions and add to same saucepan once fully cooked. Continue to follow the directions below and top with shredded parmesan, pine nuts, and parsley. Your gourmet pasta dish is now ready to enjoy!
Shrimp Fettuccine with Fresh Spinach in Garlic Parmesan Cream Sauce
Ingredients
Ingredients
- 1 oz. olive oil
- 16 pcs. 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)
Garnish
- 2 Tbsp. roasted pine nut
- 2 Tbsp. shredded parmesan
- 1 Tbsp. chopped parsley
Instructions
Preparation
- In sauté pan heat 1 oz. olive oil
- Add shrimp and cook 1 minute on both sides till cooked
- Add chopped garlic and sauté until garlic is cooked
- Add cup of cleaned and trimmed baby spinach and cook briefly until spinach begins to wilt
- Deglaze pan with white wine
- Add cream and reduce until it thickened into a sauce consistency
- Add 1/4 cup fine-grated Parmesan and mix into sauce
- Add 1 tsp. sea salt and 1/8 tsp. pepper
- Add cooked fettuccine and stir until hot
Presentation
- Remove shrimp from pasta and set aside
- Mound pasta in pasta bowl, use tongs to twirl pasta to form the shape of a volcano
- Place shrimp around 1 side bowl with the tails pointing to the center of the bowl
- Sprinkle shredded Parmesan, roasted pine nuts and parsley flakes on top
More Shrimp Recipes
- Surf & Turf – Herb Butter Strip Steak with Wild Argentinian Red Shrimp and Spicy Buttered Broccolini
- Shrimp with Bloody Mary Cocktail Sauce
- Bruschetta Shrimp Pasta
Editor’s Note: This post was updated in December, 2021 for freshness and comprehensiveness.
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