Rabu, 18 Maret 2020

Creamy Shrimp Fettuccine with Spinach and Tomatoes Recipe

Creamy Shrimp Fettuccine with Spinach and Tomatoes Recipe - For a quick and delicious weeknight dinner, whip up this shrimp fettuccine coated in a light and creamy sauce prepared with spinach and cherry tomatoes!

  • 8 ounces whole wheat fettuccine or regular fettuccine
  • 1 tablespoon unsalted butter
  • 12 ounces uncooked large shrimp, peeled, tails removed, and deveined
  • salt and fresh ground pepper, to taste
  • 3 cloves garlic, minced, divided
  • 1/2 tablespoon olive oil
  • 2 cups halved cherry tomatoes
  • 1/4 cup low-sodium fat-free chicken broth
  • 1/3 cup reduced-fat cream cheese, softened
  • 1/2 cup skim milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon fresh ground pepper
  • 1 teaspoon dried Italian seasoning
  • 1 bag (6 ounces) baby spinach
  • fresh chopped parsley, for garnish
  1. Prepare the fettuccine according to the instructions on the package.
  2. Meanwhile, in a large nonstick skillet, melt butter over medium-high heat; add shrimp and season with salt and pepper.
  3. Stir in 1 clove minced garlic and continue to cook for 1 to 2 minutes, or until shrimp is pink and cooked through.
  4. Remove shrimp from skillet and set aside.
  5. Put the skillet back on the burner and heat olive oil over medium high heat.
  6. Add halved cherry tomatoes and cook for 1 minute, or until just beginning to soften.
  7. Stir in the rest of the garlic and cook for 30 more seconds, or until fragrant.
  8. Stir in chicken broth, cream cheese, milk, seasonings, salt and pepper; bring to a boil. 
  9. Reduce heat; simmer 2 minutes, stirring constantly, until slightly thickened.
  10. Stir in spinach and cook for 1 more minute.
  11. Add shrimp and drained fettuccine to the skillet and toss to coat.
  12. Remove from heat and stir in chopped parsley.
  13. Serve.
Creamy Shrimp Fettuccine with Spinach and Tomatoes Recipe
4/ 5