Instructions
Step 1 Cook the fettuccine in salted boiling water until al dente, reserving 1/4 cup of pasta water before draining.
Step 2 Season the shrimp lightly with salt and pepper.
Step 3 Heat olive oil in a skillet over medium heat and cook the shrimp for 2–3 minutes per side until pink and opaque, then remove and set aside.
Step 4 In the same skillet, melt butter and sauté garlic until fragrant.
Step 5 Pour in heavy cream and bring to a gentle simmer.
Step 6 Stir in Parmesan cheese, salt, pepper, and Italian seasoning until the sauce is smooth and creamy.
Step 7 Add spinach and sun-dried tomatoes, cooking until the spinach wilts.
Step 8 Return the shrimp to the skillet and add the cooked pasta, tossing to coat evenly.
Step 9 Add reserved pasta water gradually to loosen the sauce as needed.
Step 10 Garnish with fresh parsley and serve immediately.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave with a splash of milk or cream to maintain the sauce’s consistency. Avoid freezing as the creamy sauce may separate.
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