creamy shrimp pasta
A quick and easy one-pot creamy shrimp pasta recipe, perfect for weeknight dinners. Features tender pasta, juicy shrimp, and a light, flavorful sauce.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 8 ounces fettuccine whole wheat or regular
- 1 tablespoon unsalted butter
- 12 ounces large uncooked shrimp peeled, tails removed, and deveined
- salt and fresh ground black pepper to taste
- 3 cloves garlic minced, divided
- 0.5 tablespoon olive oil
- 2 cups cherry tomatoes halved
- 0.25 cup low-sodium fat-free chicken broth
- 0.33 cup reduced-fat cream cheese softened
- 0.5 cup skim milk
- 0.25 teaspoon salt
- 0.125 teaspoon fresh ground black pepper
- 1 teaspoon dried Italian seasoning
- 6 ounces baby spinach 1 bag
- fresh chopped parsley for garnish
Instructions
Preparation Steps
- Cook the fettuccine according to the package directions.
- In a large nonstick skillet, melt butter over medium-high heat. Add shrimp and season with salt and pepper. Stir in 1 clove minced garlic and cook for 1 to 2 minutes, or until shrimp is pink and cooked through. Remove shrimp from the skillet and set aside.
- Return the skillet to the stove and heat olive oil over medium-high heat. Add halved cherry tomatoes and cook for 1 minute, or until just beginning to soften. Stir in the remaining garlic and cook for 20 seconds or until fragrant.
- Stir in the chicken broth, cream cheese, milk, seasonings, salt, and pepper. Bring the sauce to a boil, then reduce heat and simmer for 2 minutes, stirring constantly, until slightly thickened.
- Stir in spinach and cook for 1 more minute. Add the cooked shrimp and drained fettuccine to the skillet and toss to coat.
- Remove from heat and stir in chopped parsley. Serve immediately.
Notes
This creamy shrimp pasta is a crowd-pleaser and can be enjoyed on its own or with a side salad.