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Fettuccine with Shrimp and Spinach

A quick and creamy skillet pasta with seasoned shrimp, tender spinach, and Parmesan.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 16 oz dry fettuccine pasta (about 1 box)
  • 3 tbsp butter
  • 1 lb shrimp peeled and deveined
  • 2 tsp Old Bay seasoning
  • 1 large garlic clove finely chopped
  • 8 oz baby spinach
  • 1.5 tbsp lemon juice
  • 1 cup shredded Parmesan cheese
  • 1/4 cup chopped parsley
  • lemon slices for garnish
  • Parmesan for garnish if desired

Instructions

  • Bring a large pot of lightly salted water to a boil. Add the fettuccine and cook 8–10 minutes until al dente, then drain and set aside.
  • While the pasta cooks, melt the butter in a large non-stick skillet over medium-high heat.
  • Add the shrimp to the skillet, sprinkle with Old Bay seasoning, and cook 2–3 minutes per side until pink and opaque; transfer shrimp to a plate.
  • Reduce heat to medium, add the chopped garlic to the skillet and cook 30 seconds until fragrant.
  • Add the spinach and cook 3–4 minutes, stirring, until wilted.
  • Return the cooked shrimp to the skillet, then add the lemon juice, drained pasta, shredded Parmesan, and chopped parsley; toss until combined and the cheese melts into a light sauce. Season to taste with salt, pepper, or more lemon juice.
  • Garnish with lemon slices and additional Parmesan if desired, then serve immediately.

Equipment

  • Large Pot
  • Colander
  • Large non-stick skillet
  • Measuring Spoons
  • Measuring Cups
  • Knife
  • Cutting Board

Notes

  • Use freshly grated Parmesan for best texture.
  • Do not overcook the shrimp; they cook quickly.
  • Adjust Old Bay to taste for more or less spice.
  • Reserve a splash of pasta water if you prefer a looser sauce.