Shrimp Fettuccine With Spinach and Parmesan

So for 2016 I am trying to cook recipes that I have not tried before.  I have lots of cookbooks including recipes that I have collected over the years but have never actually found the time to try my recipe collection out.  Here is my first test recipe and I think it was a good choice. 

My family including myself did in fact enjoy it and it was what I would consider a very simple recipe that did not require a lot of time.  I added mushrooms to this recipe which I thought was a great addition.

Here is a picture of the finished meal… Shrimp Fettuccine with Spinach and Parmesan and below the picture is the recipe just in case anyone is interested in trying it.







8 ounces uncooked fettuccine

2 tablespoon butter

1 tablespoon extra-virgin olive oil

2 garlic cloves, thinly sliced

10 ounces medium shrimp, peeled and deveined

3/8 teaspoon salt

¼ teaspoon freshly ground black pepper

6 ounces fresh baby spinach

1 ¼ ounces Parmesan cheese, shaved


  1.  Cook pasta according to package directions, omitting salt and fat.
  2. Melt butter and oil in a large skillet over medium heat.  Add garlic to pan; cook 1 minute.  Remove garlic from pan with a slotted spoon; place in a small bowl.  Increase heat to medium-high.  Add shrimp, salt, and pepper to pan; cook 4 minutes or until shrimp are done, stirring occasionally.  Add pasta, spinach, and garlic to pan; cook 1 minute or until spinach wilts, tossing to coat.  Sprinkle with cheese.
Serves 4 (serving size about 1 2/3 cup)Protein 22.2g  Carb 45.4g  Fiber 2.8g  Chol 112mgIron 3.3mg  Sodium 549 mg Calc 194 mg
Calories 388  Fat 13.4 g


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