Fettuccine With Shrimp And Spinach
A creamy, flavorful pasta dish featuring tender shrimp, fresh spinach, and a rich ricotta and Parmesan sauce. Perfect for a quick weeknight meal or a satisfying dinner for seafood lovers, this dish combines delicate flavors with hearty pasta for a well-balanced experience.
Ingredients
- 1/2 cup part skim Ricotta cheese
- 1/2 cup nonfat plain yogurt ⓘ
- 1/4 cup nonfat buttermilk ⓘ
- 1/4 cup grated Parmesan cheese ⓘ
- 1/2 teaspoon chicken-flavored bouillon granules ⓘ
- 1/4 teaspoon garlic powder ⓘ
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper ⓘ
- 1 pound medium-size fresh shrimp, peeled and deveined ⓘ
- 10 1/2 ounces fettuccine ⓘ
Instructions
- Combine ricotta cheese, nonfat plain yogurt, nonfat buttermilk, grated Parmesan cheese, chicken-flavored bouillon granules, garlic powder, salt, and crushed red pepper in a medium bowl; stir well. Set aside.
- Bring 1 quart of water to a boil in a large saucepan; add shrimp and cook for 3 to 5 minutes.
- Drain the shrimp well; rinse with water and drain again. Set aside.
- Cook fettuccine in a Dutch oven according to package directions, omitting salt and fat; drain.
- Immediately return cooked fettuccine to the pan; add spinach and stir to combine.
- Cover and let stand for 1 to 2 minutes or until spinach wilts.
- Add the ricotta mixture and cooked shrimp to the pasta and spinach; stir well to combine.
- Serve immediately.
Tips & Substitutions
For a creamier texture, consider adding a splash of cream or more ricotta. If you're short on time, pre-cooked shrimp can be a great substitute. You can also use whole wheat fettuccine for added fiber. For a burst of flavor, try adding lemon zest or fresh herbs like basil or parsley. This dish pairs beautifully with Italian Chicken With Spaghetti.
Serving Suggestions
Serve this dish warm, garnished with additional grated Parmesan cheese and fresh herbs for a pop of color. It pairs well with a side salad or garlic bread for a complete meal. For a heartier option, consider serving it alongside Italian Chicken And Rice or a light white wine.
Storage & Reheating
To store leftovers, place the fettuccine with shrimp and spinach in an airtight container and refrigerate for up to 2 days. When reheating, add a splash of water or broth to prevent drying out, and warm it gently in the microwave or on the stovetop, stirring occasionally to maintain creaminess.
Nutrition & Diet Analysis (per serving)
Each serving of Fettuccine With Shrimp And Spinach contains roughly 153 calories, with 24g protein, 9g carbohydrates, and 2g fat. It is an excellent source of protein (48% of the Daily Value) and vitamin A (23% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 2588mg per serving (113% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp instead of fresh?
Yes, frozen shrimp can be used in this recipe. Just ensure they are fully thawed and drained before cooking. This can save time and still provide great flavor.
What can I substitute for ricotta cheese?
Cottage cheese can be a suitable substitute for ricotta if you prefer a lower fat option. You can blend it to achieve a smoother texture similar to ricotta.
How can I make this dish gluten-free?
To make this recipe gluten-free, simply substitute regular fettuccine with gluten-free pasta options available in stores. The cooking times may vary, so be sure to check the package instructions.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).