Shrimp Alfredo With Spinach
A rich and creamy Shrimp Alfredo loaded with tender shrimp and fresh spinach, tossed with fettuccine in a garlicky Parmesan sauce. Quick to prepare, protein-packed, and fiber-rich, this dish is perfect for an indulgent yet healthy weeknight dinner.
Equipment
- Large Saucepan (1)
- Large skillet – 1
- Wooden Spoon or Spatula (1)
- Cheese Grater (1)
Ingredients
Shrimp & Marinade:
- 2 lbs jumbo raw shrimp peeled and deveined
- 2 tsp paprika
- ½ tbsp kosher salt
- ½ tsp black pepper
- 2 tsp canola oil
Pasta & Sauce:
- 1½ lb fettuccine pasta
- 4 tbsp oil divided
- 2 tbsp unsalted butter
- 6 garlic cloves minced
- 1 small onion chopped
- 3 cups heavy cream
- 1 cup reserved pasta water
- 2½ cups freshly shredded Parmesan cheese
- 1½ tbsp kosher salt divided
- 1½ tsp black pepper divided
- 4 tsp paprika
- 1 lb fresh spinach
- 2 tbsp parsley flakes
Instructions
- Prepare and Marinate Shrimp: Start by rinsing your jumbo shrimp under cold water, then pat them completely dry with paper towels to remove any excess moisture. Place the shrimp in a medium mixing bowl and sprinkle them with paprika, half a tablespoon of kosher salt, and half a teaspoon of freshly ground black pepper. Drizzle in two teaspoons of canola oil and toss until every shrimp is evenly coated. Cover and let them marinate for about 30 minutes at room temperature, allowing the flavors to infuse.
- Cook the Fettuccine Pasta: Bring a large saucepan of water to a rolling boil and generously season it with kosher salt. Add the fettuccine and cook according to the package instructions until al dente—firm to the bite but fully cooked. Before draining, scoop out one cup of the pasta water and set it aside; this starchy water will help adjust the sauce consistency later. Drain the pasta in a colander and lightly toss with a small drizzle of oil to prevent sticking. Set aside while you prepare the sauce and shrimp.
- Sauté the Shrimp to Perfection: Heat a large skillet over medium heat and add a teaspoon of canola oil. Once the oil shimmers, arrange the marinated shrimp in a single layer, leaving space between each piece to sear evenly. Cook undisturbed for 4–6 minutes until the undersides turn pink and slightly golden. Flip each shrimp carefully using tongs and cook for another 4–6 minutes until fully opaque and cooked through. Remove the shrimp from the skillet and place them on a plate, keeping them warm while you make the Alfredo sauce.
- Prepare the Garlic and Onion Base: In the same skillet, melt two tablespoons of unsalted butter over medium heat. Add the minced garlic and chopped onion, and sauté for about 45 seconds to one minute, stirring constantly to avoid burning. You want the garlic to release its aroma without turning bitter. Add the remaining salt, black pepper, and paprika, stirring well to evenly coat the onion and garlic mixture with seasoning. This flavorful base will form the backbone of your Alfredo sauce.
- Make the Creamy Alfredo Sauce: Slowly pour in three cups of heavy cream, whisking continuously to blend it with the garlic-onion mixture. Add a portion of the reserved pasta water gradually, about ¼ cup at a time, to reach a smooth, pourable consistency. Reduce the heat to low and allow the sauce to simmer gently for 6–8 minutes. Stir frequently to prevent sticking or scorching, until the cream thickens slightly and develops a rich, velvety texture.
- Incorporate the Parmesan Cheese: Gradually add 2½ cups of freshly shredded Parmesan cheese to the simmering sauce, stirring constantly so it melts evenly and creates a smooth, glossy texture. Taste the sauce and adjust seasoning with extra salt or black pepper if needed. The cheese will thicken the sauce further while contributing a nutty, savory flavor.
- Wilt the Fresh Spinach: Add the fresh spinach directly into the creamy sauce, folding it in with a spatula. Cook for 1–2 minutes, just until the leaves soften and wilt into the sauce without losing their bright green color. Spinach not only adds vibrant color but also boosts the dish with fiber, vitamins, and minerals.
- Combine Pasta and Sauce: Rinse the cooked fettuccine briefly with warm water to prevent sticking and then add it to the skillet with the Alfredo sauce. Toss gently but thoroughly, ensuring every strand of pasta is coated with the creamy, garlicky sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it; if it’s too thin, let it simmer a little longer while stirring to thicken.
- Add Shrimp and Final Seasoning: Return the cooked shrimp to the skillet and fold them into the pasta and sauce carefully, ensuring each piece is evenly coated and warm. Sprinkle two tablespoons of parsley flakes over the top for a fresh, herby finish and a pop of color. Taste once more to check seasoning and adjust if necessary.
- Serve and Garnish: Transfer the Shrimp Alfredo with Spinach to individual plates or a large serving dish. Optionally, sprinkle extra Parmesan cheese on top for an indulgent touch. Serve immediately while hot, paired with crusty bread or a light green salad if desired. This dish is best enjoyed fresh but can be stored for leftovers if needed.
Notes
- Use fresh jumbo shrimp for the best flavor and texture; frozen shrimp can be used but thaw completely and pat dry before cooking.
- Reserve pasta water before draining—it helps adjust the sauce consistency perfectly.
- Freshly shredded Parmesan melts more smoothly and gives a richer flavor than pre-grated cheese.
- Avoid overcooking shrimp—they become rubbery quickly. Remove them from heat as soon as they turn opaque and pink.
- Spinach wilts quickly; add it at the end to maintain its vibrant color and nutrients.
- For a lighter version, substitute half-and-half or a combination of milk and cream instead of heavy cream.
- Season gradually; you can always adjust salt, pepper, and paprika at the end for balanced flavor.
- Serve immediately for the best texture; the sauce thickens as it cools.
