Spinach Shrimp Fettuccine

Spinach Shrimp Fettuccine

My mom claims that this spinach shrimp fettuccine tastes the best when cooked with gulf shrimp, and I have to agree!


  • 1 pound uncooked fettuccine
  • 6 ounces baby spinach
  • 4 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 2 medium plum tomatoes, seeded and chopped
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 cup shredded Parmesan cheese


  1. Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the spinach and garlic in oil for 2 minutes or until spinach begins to wilt.
  2. Add the shrimp, tomatoes, Italian seasoning and salt; saute for 2 to 3 minutes or until shrimp turn pink. Drain the fettuccine and add to skillet; tooss to coat. Sprinkle with Parmesan cheese.

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