Instructions
Step 1: Cook the fettuccine pasta according to the package instructions until al dente. Reserve ½ cup pasta water, then drain the pasta.
Step 2: Season the shrimp with paprika, salt, black pepper, and Italian seasoning.
Step 3: Heat olive oil and butter in a large skillet over medium heat.
Step 4: Add the shrimp and cook for 2 to 3 minutes per side until pink and cooked through. Remove and set aside.
Step 5: In the same skillet, sauté the onion until softened.
Step 6: Add the garlic and cherry tomatoes, cooking for 2 to 3 minutes until fragrant and slightly softened.
Step 7: Pour in the heavy cream and stir well.
Step 8: Add the Parmesan cheese and stir until the sauce becomes smooth and creamy.
Step 9: Stir in the chopped spinach and red pepper flakes.
Step 10: Return the cooked shrimp to the skillet.
Step 11: Add the cooked fettuccine and toss until fully coated in the creamy sauce. Add reserved pasta water if needed to loosen the sauce.
Step 12: Garnish with fresh parsley or cilantro and extra Parmesan cheese.
Step 13: Serve warm and enjoy.
Storage and Reheating Tips
Store leftover creamy shrimp fettuccine in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat with a splash of cream or water to maintain the creamy texture.
Freezing is not recommended, as the cream sauce may separate after thawing.
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