Ingredients
Scale
- 1 lb shrimp, fresh, uncooked, shelled, and deveined
- 5 medium-sized tomatoes, chopped into large cubes
- 1 cup spinach, cooked
- 5 garlic cloves, minced
- 4 tablespoons butter
- 1 tablespoon olive oil
- 1/4 lemon, juiced
- 1/4 teaspoon salt
- 1/2 teaspoon crushed red pepper (adjust for spice preference)
- 1/4 teaspoon paprika
- 10 oz fettuccine pasta
- 1/2 cup Parmesan cheese, grated (for serving)
Optional Substitutions
- Shrimp: Replace with chicken, tofu, or mushrooms.
- Butter: Use ghee or plant-based butter for a dairy-free option.
- Pasta: Try gluten-free or whole-wheat pasta.
Instructions
Step 1: Prepare Ingredients
- Chop tomatoes into cubes.
- Mince garlic.
- Thaw, peel, and devein shrimp if necessary.
Step 2: Cook the Shrimp
- Heat a large skillet over medium-high heat.
- Add 1 tablespoon butter and 1 tablespoon olive oil.
- Place shrimp in the skillet along with half of the minced garlic.
- Cook for 1-2 minutes per side until pink.
- Sprinkle with paprika and salt while cooking. Remove from skillet and set aside.
Step 3: Cook Vegetables
- In the same skillet, add tomatoes, cooked spinach, and the remaining garlic.
- Sprinkle with crushed red pepper.
- Sauté for 2-3 minutes until tomatoes soften.
Step 4: Cook Pasta
- Boil fettuccine according to package instructions.
- Drain and rinse with cold water to prevent overcooking.
Step 5: Combine and Serve
- Return shrimp to the skillet with vegetables.
- Add cooked pasta, 1-2 tablespoons butter, and lemon juice.
- Toss gently until everything is coated evenly.
- Serve with grated Parmesan cheese on top.
Notes
- se fresh shrimp for the best flavor and texture.
- Add a splash of heavy cream during the final toss for a creamy version.
- Adjust crushed red pepper based on your spice preference.
- Always add lemon juice last to preserve its citrusy brightness.
- For extra richness, drizzle a little olive oil over the dish before serving
- Prep Time: 10 minutes
- Cook Time: 20minutes