Fettuccine with Shrimp and Spinach
This Fettuccine with Shrimp and Spinach makes an easy and tasty weeknight dinner. With a hint of lemon and Parmesan cheese, it will please the whole family!
Servings: 4 servings
- 16 oz dry fettuccine pasta (1 box)
- 3 tbsp butter
- 1 lb shrimp, peeled and deveined
- 2 tsp Old Bay Seasoning
- 1 large garlic clove, finely chopped
- 8 oz baby spinach
- 1 ½ tbsp lemon juice
- 1 cup shredded Parmesan cheese
- ¼ cup chopped parsley
- lemon slices and Parmesan to garnish
Bring a large pot of lightly salted water to a boil. Add the fettuccine and cook for 8 to 10 minutes, or until al dente; drain and set aside.
Melt the butter in a large, non-stick skillet and add the shrimp. Sprinkle them with the Old Bay Seasoning and cook for 2-3 minutes on each side.
Add the garlic and spinach and cook for 3-4 minutes, just until the spinach is wilted.
Add the lemon juice, cooked pasta, Parmesan cheese, and parsley. Stir everything together and adjust the seasoning, if needed (salt, pepper, or more lemon juice).
Garnish with lemon slices and Parmesan Cheese. Serve immediately.
Calories: 640kcal | Carbohydrates: 40g | Protein: 56g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 285mg | Sodium: 2077mg | Potassium: 457mg | Fiber: 4g | Sugar: 1g | Vitamin A: 7500IU | Vitamin C: 52.8mg | Calcium: 770mg | Iron: 7mg